Prep time: 10 mins | Servings: 4
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 3 Points
Protein: 24g
Net Carbs: 5g
Fat: 12g
Calories: 220 kcal
Description
Creamy, fresh, and incredibly satisfying, this Tuna Avocado Egg Salad combines nutrient-dense tuna, hard-boiled eggs, and buttery avocado chunks with crisp cucumbers and red onion. Naturally low in carbs and packed with wholesome whole-food ingredients, it makes a filling, high-protein lunch that is effortless to throw together in a single bowl.
Anti-Inflammatory Highlights
Avocado & Tuna: Rich in heart-healthy monounsaturated fats, omega-3 fatty acids, and clean protein that help reduce inflammation and support brain health.
Eggs & Fresh Vegetables: Provide essential fat-soluble vitamins, antioxidants, and fiber to support metabolic balance and overall wellness.
Ingredients
2 cans (5 oz each) tuna in water, drained
4 large hard-boiled eggs, peeled and chopped
1 large ripe avocado, diced
1 medium cucumber, diced
1/4 cup red onion, finely diced
1/4 cup plain Greek yogurt (or light mayonnaise)
1 tbsp fresh lemon juice
1/2 tsp garlic powder
Salt and freshly cracked black pepper to taste
2 tbsp fresh herbs (such as dill or parsley), chopped
Instructions
1. Prep the Base: In a large mixing bowl, flake the drained canned tuna with a fork.
2. Add Key Components: Add the chopped hard-boiled eggs, diced avocado, diced cucumber, and finely diced red onion to the bowl.
3. Mix the Dressing: In a small bowl, whisk together the plain Greek yogurt (or light mayo), fresh lemon juice, garlic powder, salt, and black pepper.
4. Combine Gently: Pour the dressing over the tuna and vegetable mixture. Add the fresh chopped herbs and toss everything together very gently so the avocado chunks stay intact.
5. Taste & Serve: Adjust seasoning with extra salt and pepper if needed. Serve immediately over leafy greens, inside a low-carb wrap, or straight from the bowl!