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…