Saturday, May 23, 2015

Recipe for Today: Avocado Tuna Salad

I decided to try to stay away from mayonnaise and trying to make my meals for work, having meals and fruit available for when I get hungry. Also, drinking more water and my daughter got me on this lemon oil with water kick.  I try to mix it up each week incorporating good fruits and vegetables to ensure I am getting all the nutrients and vitamins.  So this week, it's tuna sandwiches with a little avocado to the mix.
What you need:
  • 2 cans of flaked light tuna
  • 1 ripe avocado
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 red apple, chopped
  • 1/4 cup chopped, toasted walnuts
  • 1 T pickle juice (or water-if using increase salt slightly)
  • 1 tsp dried dill
  • 1/2 tsp dijon mustard
  • 1/4 tsp cumin
  • salt and pepper, to taste
How to make it:
  1. In a large bowl, mash up avocado with the back of a fork or potato masher.
  2. Add in tuna, celery, red onion, apple and walnuts. Mix well.
  3. Add in pickle juice, dried dill, dijon, cumin and salt and pepper. Mix well.
  4. Serve on bread, top on salad or eat plain.
  5. Will keep up to 1 week in refrigerator.

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