Tuna and avocado salad
Units
Temperature
Servings
Ingredients
- 2 tuna, drained, about 120 g each rounded
- 1 avocado, halved and sliced rounded
- 100 g salad greens rounded
- 20 ml olive oil rounded
- 15 ml lemon juice, about half a lemon rounded
- to taste fine salt rounded
- to taste black pepper rounded
Method
Method
- Drain the tuna well and break it into large flakes. Do not stir it to a paste.
- Spread the greens on two plates. Add the tuna and the avocado.
- Dress with olive oil and lemon juice, then salt and pepper.
Notes
- This is a plate, not a project. It is one line in the meal plan and it does not need to be more than that.
- Monday midday, before the week has produced any leftovers yet. It comes back on Friday midday as the fallback when the alternative, eggs and avocado, does not appeal.
- Buy tuna in olive oil rather than in water if you have the choice. Drain it, but not to the last drop.
- No onion, which for once costs you nothing. Nobody puts onion in this anyway.
- If there is cold chicken or salmon in the fridge from another night, use that instead and the plate is the same plate.