Avocado Tuna Salad

Avocado Tuna Salad is some thing but dull! It’s complete of delicious flavors, a ramification of brilliant shades and the precise combo of textures. Lunch (or lazy dinner) just were given an entire lot better!

A delicious mayo-loose tuna salad made with olive oil. complete of vibrant flavors, a quite style of colorings, and a pleasing combination of textures. ideal for lunch or a lazy dinner.

elements

• 1 medium avocado (not too soft), diced
• 1/3 cup chopped red onion, rinsed
• 2 (5 oz) cans tuna in water, drained well*
• 1/2 cup diced yellow bell pepper (1/2 medium)
• 2 - 3 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• Whole wheat sandwich thins, pita pockets, whole grain bread or romaine lettuce leaves, for serving
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup diced seeded tomatoes (2 small)

instructions

• To a medium blending bowl upload tired tuna, tomatoes, bell pepper, onion, parsley, avocado, olive oil, lemon juice and season with salt and pepper to flavor. 
• Toss aggregate. Serve in sandwich thins or pita pockets, on toasted bread or as lettuce wraps.
• *if you plan on ingesting tuna a few times a month I endorse the use of light tuna, in case you best eat it sometimes then white albacore is best. I say this because recent studies show canned white albacore has 3x the mercury ranges as light tuna so it shouldn't be eaten frequently.
• *additionally if using the white albacore tuna mash it up in the bowl a bit first before adding different ingredients, it simply has a higher mouthfeel this way.

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