salad pescatariangluten-freedairy-freelow-carb
Tuna and avocado salad
Tinned tuna and avocado over greens with olive oil and lemon. Five minutes, no cooking, and the meal that holds the week together on the days nothing else is ready.
Prep5 min
Servings2
Original, built from the Monday and Friday midday lines of Christoph's own keto week meal plan, July 2026
Ingredients
Units
Servings
- 2 tin tuna, drained 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
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
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.
Good with
- Greek salad with sardines
- Keto beef Gulasch
- Quick sesame cucumber salad
- Sheet-pan salmon and green beans
From Christoph Mayer