Favorite Workday Salad

I love finding a portable meal that’s flavorful, protein rich, and easy to prepare multiples of for the week! This salad has been my go-to for two weeks now and I’m still not tired of it.


2 eggs or 3 egg whites, hard boiled & chopped

1/2 can of tuna

1 medium tomato, diced (or 1/2 cup grape tomatoes sliced lengthwise)

2 tablespoons finely diced red onion

1/2 cup garbanzo beans

1 tablespoon fresh chopped parsley

Large handful of spinach or mixed greens

1 tablespoon olive oil

Squeeze of lemon

Salt & pepper to taste


1. Place eggs in a pot of cold water. Bring to a boil. Cover, remove pot from heat, and set a timer for 12-15 minutes. Run the eggs under cold water to stop the cooking process and make them easier to peel.

2. Layer all ingredients except for greens in a bowl or travel container. Add lemon juice, olive oil, salt, and pepper.

3. Top with mixed greens or spinach.

4. When ready to serve, stir or shake to combine all ingredients.

And done! I like to make 2-4 of these at a time to keep in the fridge for lunch on weekdays. They hold up well as long as the spinach/greens are on top!


Easy Avocado Tuna Salad

Hey there! Do you ever come home from work starving? The last thing you want to do is spend half an hour or more waiting for food to cook… On those days, this meal is for you! You probably have most of the ingredients on hand and this tuna salad is not only easy, but also delicious and healthy. The avocado lends creaminess so you can cut back on the amount of mayonnaise you may typically use in a tuna salad. Avocado’s fiber and healthy fats along with the protein in the tuna will keep you full for a few hours until your next meal. Whip this up in 5 minutes or less!

1 ripe avocado, medium
2 cans albacore tuna, drained
2 tablespoons mayonnaise
1 teaspoon dijon mustard
1/2 cup finely diced celery
1/4 cup finely diced red onion
Salt, pepper, garlic powder, and parsley (fresh or dried) to taste

1. Combine all the ingredients in a large bowl and mash together with a fork until well blended. Serve on toasted whole wheat bread, wedges of fresh pell pepper, or in leaves of butter lettuce.