Spanish Salad with Tuna & Eggs
A bright, simple Spanish salad loaded with crisp lettuce, hard-boiled eggs, canned tuna, olives, and tomatoes, dressed with a tangy sherry vinaigrette. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 26g
freshlightspanishvegetarianeggscrispytenderweeknight
Ingredients
- ½ head, chopped romaine or iceberg lettuce
- 2 whole hard-boiled eggs
- 1 can (5 oz), drained canned tuna in water
- 4 oz, halved cherry or Roma tomatoes
- ½ cup pitted Castelvetrano or green olives
- 2 tbsp sherry vinegar
Instructions
- 1
Chop the lettuce and place it in a large bowl.
- 2
Peel the hard-boiled eggs, slice them into quarters, and add to the bowl.
- 3
Flake the drained tuna and scatter it over the lettuce along with the tomatoes and olives.
- 4
Drizzle sherry vinegar, 3 tbsp olive oil, and a pinch each of salt and pepper over the salad.
- 5
Toss gently until all ingredients are coated. Serve immediately.
Tools you’ll need
- Large mixing bowl
- Knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
