Tuesday, May 31, 2016

Avocado Tuna Salad – No Mayo

Here is a simple version of tuna salad sans-mayo, but packed with flavor.

In the summer time especially, I get a craving for a good ole’ tuna salad sandwich but since watching my health I’ve been avoiding this, until now! This Avocado Tuna Salad is an easy way to freshen up a classic recipe and rack up your veggies for the day. Start by mashing up a ripe avocado to give the salad a creamy consistency, then add the rest of the ingredients, mix well and voilà! No mayo means low cholesterol and high in healthy fats from the tuna and avocado. 

Tuna salad, like other picnic type salads, is very versatile. You can serve this as a sandwich, lettuce wrap or even an appetizer with crackers. I love cooking because I get to be creative and try new things and this recipe is a good example of that.

Price: This is a 2 out of 4 on my price scale, coming in under $10. I buy Nature's Promise White Tuna in Water for about $1.50 a can. The red/ orange pepper are usually $1.99 each at the store. The rice wine vinegar is about $2.50 a bottle, and can be found near the white vinegar in the salad dressing section.

Avocado Tuna Salad Recipe:

Serving Size 2 (easily doubled)
1 avocado
1- 5 oz can White Tuna
1 Tablespoon Rice Wine Vinegar
1 Tomato, diced
¼ cup White Onion, chopped
½ cup  Red Pepper, diced (color of choice, I prefer orange or red in this for the sweetness)
1 Tbsp Extra Virgin Olive Oil (EVOO)
1 Tbsp. Rice Wine Vinegar
2 tsp. Lemon juice
Dash Salt and pepper


In a medium bowl, core and mash a ripe avocado (removing the pit). Drain tuna and add to bowl. Add the remaining ingredients and stir with a wood spoon or metal fork to help mash everything together. Refrigerate for a couple hours, if desired or serve right away. 

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