A light and refreshing Avocado & Tuna Salad made with Tuna, plenty of fresh herbs and vegetables and a nice lemon dressing to bring the flavor together. This Avocado Tuna Salad is one simple but delicious salad that will keep you satisfied and maybe craving for more.
This is one of those days wherein I just need a break from all the sweet around me, not that I am saying goodbye, just a break for today. I had been enjoying quite a lot of sweets lately like there’s no tomorrow. In fairness, most of the sweets that I had been enjoying are fruit filled desserts, its Summer you know. I had this fear of Summer going too fast and that the remaining days are not enough for me to catch-up on eating all the Summer fresh fruits desserts. I guess I had too much 🙂 Now what I was craving for is something light, fresh and healthy and this Tuna Avocado Salad just gave me that. This definitely satisfied my craving for simple fresh salad.
This Avocado Tuna Salad is such an easy meal to make, and did I already mentioned that this is so refreshing and light? Although this was made from canned tuna because that is the easiest tuna that I have, this turned out amazing. It is simple, and yet full of freshness from the different fresh herbs and fresh vegetables, plus a ripe creamy Avocado.
- 1 Avocado – cubed
- 16 oz can flaked Tuna in water or oil (170g cans)
- 1/4 cup Parsley – chopped
- 1/4 cup Cilantro – chopped
- 1/2 small Shallots – chopped
- 1/2 Red Bell Pepper – dice
- 1/4 Small Cucumber – diced
- 1tbsp Dijon Mustard
- 2 tbsp Olive Oil
- 1/2 Lemon
- 1/2 tsp Honey
- 1/4 tsp Sea Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Paprika
- Mix Tuna and Vegetables: Drain tuna well and add to mixing bowl. Add avocado, parsley, cilantro, shallots, red bell pepper and cucumber.
- Make the Dressing: Pour dijon mustard, juice of 1/2 lemon, olive oil, honey, sea salt, paprika and black pepper to taste in jar. Cover then shake until well combined and pour over salad ingredients.
- Chill & Serve: Pour the dressing into the salad then toss. For better taste, chill for at least 30 minutes before serving.
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Today I am featuring my Moutable, or Mediterranean Egg Plant Dip. I’ve made this years ago and I thought It’s time to update it with some new photo and additional information and tips. This dip is easy to make, skip the mayonnaise and make this one instead. This was made from roasted eggplant, tahini paste, olive oil and some herbs and spices. Simple and yet delicious, and kind of “healthy-ish”. Give it a try.
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