2 Cans of Tuna (Drained)
2 Boiled Eggs (Coarsely Chopped)
1 Avocado (Halved, Seeded, and Peeled)
1 Large Tomato, a Handful of Mixed Salad Greens, or whole wheat bread
Himalayan Sea Salt, to taste
1. Mash up Avocado in a mixing bowl until mostly smooth with no large chunks.
2. Add Eggs and tuna to bowl and toss.
3. Sprinkle Salt to taste.
4. Serve with a few slices of tomato, on a bed of salad greens, or in between whole wheat bread for a sandwich.
If you have any leftovers, make sure you cover it tightly with plastic wrap - so that no air is between the salad and wrap. Refrigerate. This will keep your salad fresh till the next day.