Avocado Tuna Salad
Prep
Total
Yield 2 servings
This recipe was adapted from one of Michael Smith's cookbooks, developed during his Iron Chef competition.
Ingredients
- 1 can of tuna, flaked and packed in water
- 2 cups lettuce (I like romaine, but you can use whatever you have on hand)
- 2 small avocados (or 1 large), chopped
- 1 lemon - juice AND zest
- 1 green onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 2 Tbsp olive oil (your best)
- 1/4 cup fresh parsley, chopped
- salt and pepper
Instructions
- Lightly drain tuna and toss into a bowl to flake.
- Add the lettuce, avocados, green onion, tomatoes and parsley.
- Add the lemon zest and toss lightly.
- Squeeze the lemon juice directly over the salad, then drizzle the olive oil.
- Add salt and pepper to taste.
- Gently toss again.
- Serve and enjoy!
Notes
Feel free to add other vegetables that you have on hand, like cucumbers.
Courses Salad
Cuisine Westcoast
Recipe by Into the Dish at https://intothedish.com/avocado-tuna-salad/