# What You’ll Need:
→ Protein
01 - 1 (5 oz / 140 g) can tuna in water, drained
02 - 2 large eggs
→ Vegetables
03 - 1 cup (150 g) cherry tomatoes, halved
04 - 1 cup (120 g) cucumber, diced
05 - 1 cup (50 g) mixed salad greens
06 - ½ cup (60 g) red bell pepper, sliced
07 - ¼ cup (30 g) red onion, thinly sliced
→ Dressing
08 - 2 tbsp (30 g) Greek yogurt, low-fat
09 - 1 tbsp (15 ml) extra-virgin olive oil
10 - 1 tsp Dijon mustard
11 - 1 tbsp (15 ml) lemon juice
12 - Salt and pepper, to taste
→ Optional Toppings
13 - 1 tbsp (10 g) roasted sunflower seeds
14 - Fresh herbs (parsley, dill), chopped
# How to Make It:
01 - Place eggs in a small saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 8–10 minutes. Cool in cold water, peel, and quarter.
02 - In a small bowl, whisk together Greek yogurt, olive oil, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
03 - In a large salad bowl, arrange salad greens as a base. Top with cherry tomatoes, cucumber, red bell pepper, and red onion.
04 - Add drained tuna in chunks and quartered eggs over the vegetables.
05 - Drizzle the dressing evenly over the salad.
06 - Sprinkle with sunflower seeds and fresh herbs if desired.
07 - Serve immediately.
