If You Hate Salads, You’ll Love This!

My husband Tom has been eating this particular salad ever since we got married (over 20 years ago!) and I’ve never really paid attention to it until I started dieting again. I was getting sick and tired of my usual leafy greens so during one of our lunches at home, he made me try his salad and boy, oh boy! WHY HAVEN’T I BEEN EATING THIS GLORIOUS SALAD?!

Ladies and gentlemen, presenting…

Tuna, Tomatoes & Soft Boiled Eggs Salad

I’ve been doing intermittent fasting (15-16 hours) for a few weeks now and this salad is a good first meal to have. It’s freakin’ amazing as it is protein-rich, delicious and filling. Dieters and healthy eaters will love this!

Ingredients:

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.
Important: DO NOT WALK AWAY WHEN COOKING SOFT BOILED EGGS.
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.

TAH-DAAAAAAAAH!!!

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 it will still be satisfying and filling.

I swear, if you don’t like eating leafy salads, you will love the taste of this! The gooey yolk and extra virgin olive oil act as the dressing. Best part? It’s healthy and super filling.

Myths & Facts About Eggs

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

Fact: The fat and cholesterol that scares people most about egg yolks would be surprised to learn that most of the fat in eggs is unsaturated, or the heart-healthy kind. In addition, eggs are surprisingly low in saturated fat. Saturated fat raises blood cholesterol levels with more force than does cholesterol.

In addition, egg yolks have nearly half the protein of an entire egg, plus all the vitamins and minerals and omega 3s. Eggs pack in good nutrition for about 70 calories each.

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

Fact: The latest scientific research finds that one egg per day should be fine. A whole egg (white and yolk both) per day can be part of a healthy diet, but it’s a good idea to swap it for other high cholesterol foods like dairy, meat and poultry.

Myth: Brown and white shelled eggs are nutritionally different.

Fact: The only difference in the color of the shell comes from the hens that lay them. Hens with white earlobes lay white eggs while hens 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!