Recipe by Jainene
Incredibly basic, yummy avocado-based salad; it's one of my new favorite dishes now that I'm on a restricted diet. Dairy-free, yeast-free, wheat-free, and low carb. I like this recipe because the avocado gives it a creamy texture and the flax seeds add a good dose of fiber.
Top Review by Katanashrp
Great lunch. I didn't miss the mayo at all and loved the addition of flax seeds. Crunchy, creamy and tangy. I did use pickles instead of cucumbers as I enjoy them with tuna. Yum! Thank you.
- 1⁄2 avocado (I use Hass)
- 2 ounces chunk solid white tuna packed in water
- 1 -3 tablespoon flax seed (more seeds increases crunch and fiber factor)
- 1⁄2 medium cucumber, peeled and chopped
- salt and pepper
- 1 teaspoon fresh lemon juice (optional)
- 2 teaspoons extra virgin olive oil (optional)
Directions See How It's Made
- Cut avocado in half. Scoop out the flesh of one half into a bowl or onto a plate.
- Mash the avocado up with a fork until it takes on a creamy, spreadable texture.
- Peel cucumber and then chop as finely or coarsely as you wish(the bigger the chunks, the harder it will be to mix).
- Dump tuna, cucumber, avocado, flax seeds, and spices into medium-sized mixing bowl, and mix until well combined.
- Then you can either eat the salad right away, or chill for later! I usually pack it in a lunchbox with a few ice packs and have it for a snack when I'm out running errands.
- Feel free to experiment with the types of veggies, spices, or cold meat you use. It's the avocado that makes the dish!
- If you are planning on making the dish ahead of time, adding in the optional olive oil and lemon juice will help preserve the avocado and also add some nice flavors.