Egg and Tuna Protein-packed Salad

If you love tuna salad and egg salad, you will love this combo of the two in the protein-packed salad. It is really quick to make and very filling. I used Greek yogurt in place of mayo in the dressing to boost the protein content and add creaminess.

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Egg and Tuna Protein-packed Salad Recipe

(gluten-free, no soy)

Prep time: 10 minutes | Cooking time: 10 minutes | Serving Size: 1

Ingredients

• 1 egg
• ¼ cup Greek yogurt
• 2 tbsp lemon juice
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 170g can of tuna in water, drained
• ½ cup cucumber, diced
• ½ cup almonds, chopped
• 1½ cup arugula

Directions

1. Place the egg in a pot and cover with cold water by 1 inch. Cover and bring to a boil, turn off the burner, and let it cook for 10 minutes. Drain, cool in ice water and peel. NOTE: If you are following the November high-protein meal plan, hard-boil two eggs.
2. In a medium bowl, stir together the Greek yogurt, lemon juice, salt and pepper.
3. Place arugula in a bowl and top with egg, tuna, cucumber, and almonds. Drizzle this protein-packed salad with dressing and enjoy.

PER SERVING: CALORIES: 593, FAT: 31 g, SAT. FAT: 5 g, CARBS: 16 g, FIBER: 7 g, SUGARS:  6 g, PROTEIN: 65 g, SODIUM: 506 mg, CHOLESTEROL: 219 mg