Avocado Tuna or Chicken Salad
Prep Time
15 minutes
Prep Notes
Time saver: used canned tuna or salmon or leftover chicken from last night's dinner!
Cooking Time
0 minutes
Yields
2-4 servings
Ingredients
2 cans of flaked light tuna, salmon or chicken
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 tuna, celery, red onion, apple and walnuts. Mix well.
- Add in pickle juice, dried dill, dijon, cumin and salt and pepper. Mix well.
- Serve on Ezekial bread or lettuce cups, top on salad or eat plain.
- Will keep up to 1 week in refrigerator.
Notes
You can make this recipe with either tuna or chicken, canned or chopped, depending what you have on hand. Avocado adds a creaminess and added fiber and monounsaturated fats. Walnuts give you an extra dose of valuable Omega3 fatty acids! If you use a lacto-fermented pickle juice, you have added probiotics that are good for the gut!
Unused Content: