Fresh seasonal ingredients make this, no mayo, recipe a healthy way to enjoy a classic tuna salad. Serve these fresh ingredients over leafy greens or on sprouted grain bread for a delicious lunch.
1 avocado, seeded and cubed
1 can chunk light tuna packed in water, drained
1 Tablespoon lemon juice
1/4 cup tomato, chopped
2 Tablespoons purple onion, finely chopped
2 Tablespoons roasted nuts, chopped
1/2 teaspoon Clearly Organic Ground Pepper
1 cup alfalfa sprouts
Leafy greens for serving (optional)
Place chopped avocado in a bowl and mash with a fork. Then add tuna and lemon juice. Stir to combine. Add tomato, finely chopped onion, nuts and pepper. Stir to evenly distribute ingredients. Serve over leafy greens or bread. Top tuna salad with alfalfa sprouts.
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