High-Protein Tuna and Egg Salad

Place the eggs in a small saucepan and cover with cold water. Bring to a rolling boil over high heat, then remove from heat, cover, and let sit for 10 minutes. Transfer eggs to an ice bath to cool, then peel and chop coarsely.

In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well emulsified to create the dressing.

In a large salad bowl, combine the mixed salad greens, diced cucumber, and halved cherry tomatoes.

Flake the drained tuna over the bed of greens and scatter the chopped hard-boiled eggs and fresh parsley on top.

Drizzle the lemon-olive oil dressing evenly over the salad just before serving, toss gently to combine, and divide into bowls.