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Mixed Greens Salad with Seared Tuna, Egg & Dill-Yogurt Dressing Recipe

Mixed Greens Salad with Seared Tuna, Egg & Dill-Yogurt Dressing recipe


This is a fresh salad with seared tuna, boiled eggs, and a tangy dill-yogurt dressing. It has crunchy greens, creamy avocado, and a zesty lemon touch. It's a yummy meal that's good for lunch or dinner. You can make it in about 30 minutes.


2 avocados
1 tbsp dill, chopped
4 eggs
1 lemon
1 bunch radishes
2 heads mixed greens
1 small red onion
2 x (6 oz) tuna steaks
2 tbsp Greek yogurt
1 tbsp olive oil
1 tsp honey
1 tsp Dijon mustard
Black pepper


Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 8 minutes, then cool under cold water and peel.
Wash and dry the mixed greens and radishes. Thinly slice radishes and chop the greens into bite-sized pieces.
Peel and thinly slice the red onion.
Halve, pit, and dice the avocados.
Zest and juice the lemon into a medium bowl. Add the Greek yogurt, chopped dill, honey, Dijon mustard, salt, and pepper. Whisk to combine the dill-yogurt dressing.
Preheat a skillet over medium-high heat with 1 tbsp olive oil. Season the tuna steaks with salt and pepper, then sear for 2 minutes per side for medium-rare, or until desired doneness. Remove and let rest for a few minutes before slicing.
In a large bowl, combine the mixed greens, radishes, red onion, and avocado. Drizzle with the dill-yogurt dressing and toss to coat.
Slice the eggs into rounds and the tuna into thin strips.
To serve, divide the salad among plates, top with egg rounds and seared tuna strips. Enjoy!

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