I have added Avocado to a lot of my recipes, like my egg salad, it is one of my favorite things....So I thought I would try it in my tuna salad, and this may be one of my new favorites!...This was such a light and fresh lunch when I served it in a crunchy romaine leaf and I only used minimal olive oil and fresh squeezed lemon to dress it along with salt and pepper. I also sprinkled some dehydrated cilantro on top, you could also use fresh if you have it on hand......Here is what I did...Enjoy!
INGREDIENTS
1 can Albacore Tuna
1 Avocado (diced)
1 Tablespoon Olive Oil
1/2 Lemon (juice)
1/4 teaspoon salt(I use pink Himalayan)
pinch of pepper
cilantro (optional to garnish)
Romaine leaves
DIRECTIONS
Add all ingredients except cilantro to a bowl and gently toss to coat
Add to romaine leaf and sprinkle with cilantro
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