Avocado and Tuna Salad

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Avocado and Tuna Salad

Servings: 2

INGREDIENTS

Salad

240 g (2 x 5-oz cans) Skipjack tuna – drained

100 g (4 oz) English cucumber – halved and cut into thin slices

150 g (1 cup, cubed) - 2 medium avocados - cubed

25 g (1 oz) red onion – diced

60 g (12 tomatoes) cherry tomatoes – cut in half

4 g (¼ cup) fresh cilantro leaves – rough chopped

Vinaigrette/dressing

41 g (3 tbsp) olive oil

30 g (2 tbsp) fresh lemon juice

6 g (1 tsp) salt – fine

½ g (¼ tsp) black pepper

DIRECTIONS

1. Drain the tuna and flake into large chunks. Prepare the other salad ingredients as indicated
2. To a mixing bowl, add all the following salad ingredients: sliced English cucumber, cubed avocado, diced onion, cherry tomatoes cut in half, and chopped cilantro leaves. Toss to combine
3. In a measuring cup, prepare the vinaigrette by combining the olive oil, fresh lemon juice, salt and pepper. Stir well. Pour the vinaigrette on top of the vegetables. Toss well
4. Add the tuna and fold gently to combine. Serve and enjoy!

MACRONUTRIENTS CHART

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