Creamy salad with tuna, eggs, avocado, and ranch dressing. Ideal for light meals or hearty sandwiches.
# What You'll Need:
→ Protein
01 - 2 cans (5 oz each) tuna in water, drained
02 - 4 large eggs
→ Vegetables & Fruit
03 - 1 large ripe avocado, diced
04 - 1/2 cup celery, finely chopped
05 - 1/4 cup red onion, finely chopped
06 - 1/4 cup fresh chives or green onions, chopped
→ Dressing
07 - 1/3 cup ranch dressing (store-bought or homemade)
08 - 2 tablespoons plain Greek yogurt or mayonnaise
09 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
10 - 1 teaspoon lemon juice
11 - Salt and black pepper, to taste
# Method:
01 - Arrange eggs in a saucepan and cover with water. Bring to a rolling boil, then reduce heat and simmer for 9 to 10 minutes. Remove from heat, cool under cold running water, peel, and coarsely chop.
02 - Transfer drained tuna, chopped eggs, diced avocado, celery, red onion, and chives to a large mixing bowl.
03 - In a separate bowl, thoroughly combine ranch dressing, Greek yogurt or mayonnaise, dill, lemon juice, salt, and black pepper.
04 - Gently fold the dressing into the tuna mixture, being careful not to overmix the avocado.
05 - Taste and adjust seasoning with additional salt or pepper if required. Chill for ten minutes before serving, if preferred; serve on toast, in lettuce cups, or as a sandwich filling.
