Keto Tuna Avocado Salad

1. Place the eggs in a small saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let the eggs sit in the hot water for 9-10 minutes. Then, transfer the eggs to an ice bath to cool. Peel and slice the eggs.

2. In a large bowl, combine the green salad mix, diced avocado, drained tuna, sliced olives, and cucumber.

3. In a small bowl, whisk together the olive oil, plain yogurt, lemon juice, grated ginger, mustard, salt, and pepper to make the dressing.

4. Pour the dressing over the salad and toss gently to combine.

5. Divide the salad into two serving plates and top each with sliced boiled eggs.

6. Serve the keto tuna avocado salad immediately and enjoy!

- Feel free to customize the salad by adding other keto-friendly ingredients like cherry tomatoes, feta cheese, or nuts.

- For added crunch, sprinkle some toasted sesame seeds or crushed pork rinds on top.

- You can also swap the tuna for grilled chicken or shrimp if preferred.