Avocado Seafood Salad
Prep Time
15 minutes
Prep Notes
You can make this recipe with either tuna, salmon, or chicken, canned or chopped, depending what you have on hand. Avocado adds a creaminess andadded fiber and monounsaturated fats. Walnuts give you an extradose of valuable Omega3 fatty acids! If you use a lacto-fermented picklejuice, you have added probiotics that are good for the gut!
Cooking Time
0 minutes
Yields
2 servings
Ingredients
2 cans of flaked light tuna
1 ripe avocado
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 red apple, chopped
1/4 cup chopped, toasted walnuts
1 T pickle juice (or water-if using increase salt slightly)
1 tsp dried dill
1/2 tsp dijon mustard
1/4 tsp cumin
Salt and pepper to taste
Directions
- In a large bowl, mash up avocado with the back of a fork or potato masher.
- Add in seafood of choice, celery, red onion, apple and walnuts. Mix well.
- Add in pickle juice, dried dill, dijon, cumin and salt and pepper. Mix well.
- Serve on lettuce cups, in collard wraps (for more detoxifying power), top on salad or eat all by itself!
- Will keep up to 1 week in refrigerator.
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