Ingredients
- Tuna in sunflower oil- 2 cans
- Ripe avocado ( peeled, pitted & sliced) - 2
- Cucumber ( sliced)-1
- Medium onion ( thinly sliced)-1
- Boiled eggs ( sliced)- 2
- Iceberg lettuce ( chopped)- 1 cup
- Red chili ( sliced)-1
- Whole kernel corn- 1 tbsp
- Black pepper- to taste
- Red chili flakes-1/2 tsp,optional
- Salt- to taste
- DRESSING
- Greek yogurt - 2 tsp
- Olive oil- 2 tbsp
- Dijon mustard- 1 1/2 tsp
- Lemon juice -1 tbsp
- Salt -to taste
Instructions
- Dressing. In a small bowl combine all the ingredients for dressing: Greek yogurt, olive oil, Dijon mustard, lemon juice & salt.
- Assembling the salad. In a large bowl make a bed for salad using the iceberg lettuce.
- Place tuna, cucumber, eggs, avocados, whole kernel corn on the lettuce. Add in the sliced red chili & red chili flakes( optional).
- Pour in the salad dressing. Mix all together, tossing to coat.
- Avocado tuna salad is ready to serve!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: SALADS
- Cuisine: INTERNATIONAL