Save It A creamy, flavorful salad combining protein-packed tuna and eggs with fresh avocado and ranch. It's ideal for a light lunch or hearty sandwich filling, ready in less than half an hour.
I remember making this salad for the first time after discovering a ripe avocado and leftover eggs in my fridge. It quickly became my favorite quick meal, especially for busy weekday lunches.
Ingredients
- Tuna: 2 cans (5 oz each) tuna in water, drained
- Eggs: 4 large eggs
- Avocado: 1 large ripe avocado, diced
- Celery: 1/2 cup celery, finely chopped
- Red onion: 1/4 cup red onion, finely chopped
- Chives or green onions: 1/4 cup fresh chives or green onions, chopped
- Ranch dressing: 1/3 cup ranch dressing (store-bought or homemade)
- Greek yogurt or mayonnaise: 2 tbsp plain Greek yogurt or mayonnaise
- Dill: 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Lemon juice: 1 tsp lemon juice
- Salt and black pepper: to taste
Instructions
- Boil and chop eggs:
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9 to 10 minutes. Cool under cold water, peel, and chop.
- Combine main ingredients:
- In a large bowl, combine drained tuna, chopped eggs, diced avocado, celery, red onion, and chives.
- Prepare dressing:
- In a small bowl, whisk ranch dressing, Greek yogurt or mayonnaise, dill, lemon juice, salt, and black pepper.
- Add dressing:
- Add the dressing to the tuna mixture and gently fold to combine. Be careful not to mash the avocado too much.
- Taste and serve:
- Taste and adjust seasoning if needed. Chill for 10 minutes if desired. Serve on toast, in lettuce cups, or as a sandwich filling.
Save It My kids love creating their own sandwiches with this salad. It's always a hit for family picnics or lunchboxes, sparking happy memories around the table.
Serving Suggestions
Scoop this salad onto whole grain bread, into lettuce wraps, or over mixed greens. Pair it with fresh veggies for extra crunch.
Make Ahead & Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving to refresh the texture.
Nutrition & Allergens
Each serving provides 260 calories, 15 g fat, 7 g carbohydrates, and 22 g protein. Contains eggs, fish, and possibly dairy if ranch or yogurt is included.
Save It This salad comes together quickly for any meal. The creamy avocado ranch dressing ties everything together beautifully.
Common Questions About Recipes
- → What proteins are used?
This salad combines flaked tuna and chopped hard-boiled eggs for a high-protein base with great texture.
- → Can I use homemade ranch?
Yes, homemade ranch dressing offers fresher flavor and allows you to control ingredients for dietary needs.
- → How should avocado be prepared?
Dice a ripe avocado carefully and gently fold it in to keep the pieces intact for a creamy result.
- → What can I serve this with?
Try it in sandwiches, with toast, in lettuce cups, or spooned over mixed greens for a lighter meal.
- → How do I add crunch?
For extra crunch, stir in chopped cucumber, bell pepper, or increase celery for variety and texture.
- → Is it suitable for special diets?
It is gluten-free and pescatarian. Adjust dressing and yogurt for dairy-free or allergy needs as needed.