Recipe for spelt salad with tuna, egg, and avocado
Delicious meal salad with spelt kernels, tuna, avocado, eggs, and edamame beans. All tossed in a mild mustard vinaigrette, which perfectly completes this salad.
A hearty and truly tasty combination with crispy salad, creamy feta, rich nutrient-dense tuna, and plenty of bite from the spelt kernels and edamame beans. The salad is super simple; just mix the dressing and toss it in – then all that’s left is to enjoy and serve a lovely meal.
Enjoy it as a super delicious lunch or make it for a quick dinner.
I use canned spelt kernels – they are bought cooked and ready to use. Alternatively, you can cook spelt kernels yourself, just factoring in a bit of extra preparation time.
A good tip is to cook a large portion and store it in the fridge for up to 4 days, so you can quickly have a salad ready. Spelt kernels can also be frozen in smaller portions after cooking and taken out as needed.
Spelt Salad with Tuna, Egg, and Avocado
Equipment
- Pot
- Cutting Board
- Chef'S Knife
- Bowl
Ingredients
- 2 handfuls Salad mixed, I buy a mixed bag, rinsed and ready to use
- 75 gram Edamame Beans without pod, thawed from frozen
- 1 can Spelled Kernels cooked, equivalent to 85 grams
- 1 pcs. Egg hard-boiled, diced
- 50 gram Tuna in water
- 1 pcs. Avocado ripe, diced
- 18 gram Sesame Seeds
Mustard Vinaigrette
- 40.5 gram Olive Oil
- 10 gram White Wine Vinegar
- 7 gram Honey liquid
- 5 gram Dijon Mustard
Instructions
- Mix the vinaigrette and toss it with spelt grains and edamame beans.
- Arrange the salad mix on a plate and place the spelt grains and edamame beans on top.
- Top with egg, avocado, tuna, and sesame seeds – serve.