Egg salad with tuna, vegetables and crispbreads
Dinner
520 kcal
Prep time: 13 min Protein 38 · Fat 26 · Carbs 30
Ingredients
- eggs: 2 pcs, about 50 g each
- tuna: 1 can, drained, about 90 g
- vegetables: 1 large plate, about 200 g
- crispbreads: 1-2 pcs, about 22 g
- sauce: 2 tbsp, about 18 g
Instructions
- Boil the eggs for 9-10 minutes, cool and slice.
- Chop the vegetables to the specified weight.
- Mix with yogurt dressing and serve with crispbread.
Nutrition
520 kcal
Protein 38 g
Fat 26 g
Carbs 30 g
Contains: Eggs, Fish, Gluten
Swaps
- Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
- If you have an egg allergy, use tofu or cottage cheese, not egg powder.
- The fish can be swapped for chicken/turkey 150 g or tofu 170 g.
- Swap the oily fish for trout, mackerel or sardines in a similar portion.
- Vegetables can be swapped for any non-starchy vegetables at the same weight.