Avocado Tuna Salad


I found recipes like this and I’ve been wanting to try it out, but the weather in LA has been fluctuating so much!  It’s in the 80s one week, so I plan on making this for the following week because it’ll be perfect for hot days, but then the forecast says that it’s going to be in the high-60s and cold weather makes me want soup.  LA problems.

The forecast for the week I made this was in the high-90s (way too hot), so I finally have the opportunity to make this salad.  Apparently this recipe is popular among the paleo dieters (paleo = eat lots of meat and not a lot of carbs like the cavemen of yesteryear did), but I don’t believe in fad diets and I just thought it looked yummy.  Maybe it’s just my personality, but if I restrict myself from eating foods that I love, I’ll end up just gorging on it later.  Everything in moderation!

So since I make my meals on Sundays to last me the whole week, I made this salad in two parts.  First, I put everything together except the avocado because I didn’t want it to oxidate and turn brown (the acidity from the lemon can only do so much).  I left this in the fridge until dinner time.  Then when I was ready to eat, I put about half a cup of the mixture into a bowl, cut open an avocado, scooped out the avocado leaving a half-inch layer in the peel, chopped it and added it to the tuna, then scooped it back into the avocado peel because it looks pretty.  I ate it with a little baby spinach, kale, and chard salad to make it a more substantial meal.

Yay for eating healthy!  Hopefully this helps with my quest to get into bikini shape.  If only salads could cancel out the calories of baked goods…

Avocado Tuna Salad
(makes 4 servings)

3-4 avocados
3 5-oz cans of chunk tuna in water
1 cup tomatoes, seeded and chopped
2 small zucchinis
1/4 red onion, diced
2 tbsp lemon juice
salt and pepper to taste

  1. Cut zucchini in half crosswise then into quarters lengthwise.  Steam for 2-3 minutes then put aside to cool (optional, or just eat it raw).
  2. Combine tuna, tomatoes, and onions in a bowl.  Chop steamed zucchini and add to mixture. Add lemon juice and salt and pepper to taste

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