A super easy lunch recipe ready in minutes, this Avocado Tuna Salad will quickly become a lunch staple. Swap the mayo for avocado in this healthy lunch recipe!
I read A LOT of blogs. I read them for enjoyment, I read them for inspiration and some I hate-read to remind myself of everything I don’t want to be as a blogger (truth!). There are trends and cliques and a bajillion surveys. Sometimes I feel like I’m in high school again. Good thing I loved high school….
A common trend amongst bloggers is talking about how a recipe they’ve posted is actually something they eat very frequently, and they don’t know why it’s taken them so long to post it. This is precisely what I am doing today. This avocado tuna salad is made at least once a week in my home. I love it, C loves it, it’s delicious and easy and CHEAP.
Well, minus the avocados which for some reason tend to be pricey around here. And here’s the thing, if I’m gonna be spending a whole $3.00 on an avo it better be perfect. This means it is necessary that I touch every single avocado until I’ve found one which I am prepared to buy. Apparently this is a no-no with my homeboys at the grocery store. Not once, but twice I have been told to “stop feeling up all the avocados.” I’m pretty sure the second time he was joking (same guy) but I was not laughing. If I wanna molest all the damn avocados then let me!
More than anything, I’m just disappointed. When Lee is busy, I find myself co-workerless so sometimes I pretend my “friends” at the grocery store are actually my co-workers. I probably chat them up a little too much and definitely come across to the cashier as being slightly over-enthusiastic about my produce. It’s not my fault I live on the internet and have no human interaction!!!! <–jeeeeze I’m dramatic.
So in order to make the most popular recipe in my household, I am forced to hide from the avocado police and check their ripeness in secret. It’s a stressful experience but worth it for this absolutely scrumptious avocado tuna salad.
- 2 cans of flaked light tuna
- 1 ripe avocado
- 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
- 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 bread, top on salad or eat plain.
- Will keep up to 1 week in refrigerator.
Like this recipe? Check out some of my other easy lunch recipes.
Have you met the avocado police? What trends have you seen in the blogging world?
p.s. Happy Mother’s Day!