If you’re anything like us, we LOVE avocados, and we think tuna salad is pretty great too! But, we don’t want all that mayo, if ya know what we mean? This optional version is JUST as good! Laura was eating it every Friday during Lent, and then introduced it to Lauren a few weeks back. Now, she’s been making it every week for lunch!! Also, if you’re not a tuna fan…don’t stop reading yet! Try switching out the tuna for chicken breast instead. In fact, we do this sometimes since eating too much tuna can be bad for you.
It’s easy, yummy, and a healthier take on your normal tuna salad. Plus, it’s super cheap to make (tuna in a can is less than $2.00 at the grocery store). Scroll down to check out the recipe! Let us know if you make it, and what you think 🙂  xoxo, L&L
Avocado Tuna Salad
Yield: 1-2 servings
Prep Time: 10 min
INGREDIENTS:
- half an avocado
- about 1/2 tbsp lemon juice
- 1 tbsp red onion, finely chopped
- 1 tbsp celery, finely chopped
- 1 can of tuna (we use water based – this one from Trader Joe’s is Lauren’s fav)
- salt, peper and dried dill to taste
- Scoop out the middle of half an avocado, and place in a bowl.
- Add chopped onion, celery, lemon juice, and seasonings. Mix well.
- Drain tuna, add to bowl, and mix again.
- Place on Ezekiel Bread, on top of a salad, or use to stuff a pepper. Or if you’re feeling adventurous, crush up some banana chips for a crunchier salad.
Enjoy! The best thing about this recipe is you can mix in any comb of veggies you like…i.e. carrots, cucumber and red peppers would be a great added crunch!
Nutritional info: 1 serving: 186 calories // 15 grams protein // 8 grams carbs // 11 grams fat
For more healthy recipes, check out Lauren’s Whole 30 experience or Laura’s clean eating food diary.
