Tuna and Spinach Salad
A source of protein, omega-3 fatty acids, and fiber, this salad supports heart health and improves digestion. The combination of tuna, avocado, and spinach gives the dish a rich flavor and creamy texture. Perfect for a light lunch or dinner.
Boil quail eggs (80 g) until firm, cool them in cold water, peel, and halve. Drain tuna (200 g) in a sieve; large chunks in their own juice work best.
Rinse spinach (80 g), dry it, and remove tough stems. Cut cucumber (120 g) and avocado (120 g) into large pieces, and slice red onion (30 g) thinly.
For the dressing, shake olive oil (25 g), lemon juice from lemon (25 g), Dijon mustard (8 g), table salt (2 g), and black pepper (0.5 g) in a small jar. Toss the vegetables and spinach with most of the dressing, top with tuna and quail eggs, then drizzle with the remaining dressing.
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