If You Hate Salads, You’ll Love This!

jenniFood 4 Comments

For over 20 years of our marriage, my husband Tom has been enjoying a particular salad, and I must admit, I never really paid much attention to it until I embarked on my dieting journey once again. Growing weary of my usual leafy greens, during one of our casual lunches at home, he convinced me to give his cherished salad a try. To my surprise, I found myself wondering, “Why haven’t I been indulging in this glorious salad all along?”

Ladies and gentlemen, let me introduce you to…

Tuna, Tomatoes & Soft-Boiled Eggs Salad

Engaging in intermittent fasting for the past few weeks (about 15-16 hours per day), I’ve discovered that this salad makes for an excellent first meal. It’s absolutely amazing – a protein-rich, delicious, and filling delight. It’s a gem that dieters and health-conscious eaters will undoubtedly appreciate!


1 canned tuna (in water or oil), preferably chilled
1/2 cup chilled tomatoes, sliced (I used grape tomatoes for this recipe)
1-2 soft boiled eggs
1 tbsp. extra virgin olive oil
Himalayan pink salt & ground pepper to taste

How I make soft boiled eggs: 

1. Fill the pot with tap water halfway. Add the egg/s and turn the heat on high.
2. The moment it starts boiling, set the timer for 3 minutes then turn off the heat.
3. Drain the hot water and add tap water to cool the eggs before peeling.

Don’t forget to set your timer or phone timer to get perfect soft boiled egg/s.

Easy peasy:

1. Combine all the ingredients in a bowl
2. Season with Himalayan pink salt and freshly ground pepper
3. Drizzle the olive oil
4. Mix the salad
5. Serve with a smile 🙂

Here’s a tip: Gently peel the top half part of the soft boiled eggs (be careful as it may still be hot and might burn your fingers). Scoop the egg using a teaspoon and add to the salad.

This salad is super easy to prepare so there’s no chance of being HANGRY, haha!

Using good quality olive oil makes all the difference.


This Tomato, Tuna & Soft Boiled Egg salad is around 350+ calories. You can use just one soft boiled egg to lessen the calories (70 calories) and rest assured, it will still be a satisfying and filling meal.

I can attest that even if you’re not a fan of leafy salads, the taste of this one will win you over! The gooey yolk, combined with extra virgin olive oil, acts as the perfect dressing. And the best part? It’s not just delicious; it’s a healthy, super-filling option.

Myths & Facts About Eggs

Myth: Always toss the yolks (it’s egg white omelets or nothing!).

Fact: The fat and cholesterol that often concern people about egg yolks would be surprised to learn that most of the fat in eggs is unsaturated – the heart-healthy kind. Furthermore, eggs are surprisingly low in saturated fat, which has a more significant impact on raising blood cholesterol levels than dietary cholesterol itself. Additionally, egg yolks contain nearly half the protein of an entire egg, along with essential vitamins, minerals, and omega-3s, making them a nutritionally dense choice at only about 70 calories each.

Myth: Eggs should be eaten rarely – or at most, a few times a week.

Fact: The latest scientific research suggests that enjoying one egg per day is generally fine. Incorporating a whole egg (both white and yolk) into your daily diet can be part of a healthy eating plan, especially when exchanged for other high-cholesterol foods like certain dairy products, meat, and poultry.

Myth: Brown and white shelled eggs are nutritionally different.

Fact: The only distinction in the color of the shell is based on the hens that lay them. Hens with white earlobes typically lay white eggs, while those with red earlobes lay brown eggs.

Myth: Dates on the egg carton reflect food safety.

Fact: The expiration or sell-by dates on egg cartons are a guideline for food quality, i.e., when the eggs are at their best, not food safety. – Source

What do you think of this salad? Should I blog about Meatless Monday recipes? Let me know in the comments down below. Thanks!

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