Monday, July 1, 2013

Avocado Tuna Salad

So one thing I absolutely love in the summer is tuna salad and we all know traditional tuna salad recipes contain mayo and though if eaten in moderation it isn't a problem but I sometimes want to eat tuna salad several times a week so here is my solution...use a very ripe avocado instead of mayo! Not only is it healthier bc yes avocados do contain fat but it is a healthy fat and they also contain valuable nutrients. So here is a simple recipe to try to substitute a simple ingredient and still enjoy a classic favorite.

Avocado Tuna Salad
1 very ripe avocado (if your avocado is still hard, try putting in a brown paper bag to speed up the riping process)
2 cans tuna in water (drained)
2 boiled eggs (for lower calorie and fat just use the egg white or just one yolk) chopped
1/4 cup diced celery
1 tbsp finely diced red onion (optional)
Salt n pepper to taste

This recipe serves 2-4 depending on your preferred serving size. Multiply for more servings. This is great for summer gatherings.

Mix all ingredients in a bowl. If the salad is too dry, you can add a tbsp of plain yogurt or sour cream or light mayo. Serve on top of salad greens or on your choice of bread. This is also very good with leftover chicken or even canned chicken if you prefer chicken over tuna. I have also made it with leftover salmon and even canned salmon.
Click here to learn more about the health benefits of avocados click here: