Avocado Tuna Salad in Pita Bread

Based on a recipe from Pam Spaude’s & Jan Owan-McMenamin, R.D.’s cookbook, One Year of Healthy, Hearty & Simple One-Dish Meals. They recommend serving this with a cantaloupe melon for a refreshing and nutritious meal. We often enjoy this for lunch.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 6  ounces tuna in water, drained and flaked
• 1  cup avocado, very ripe and chopped
• 1⁄4 cup tomatoes, chopped
• 1⁄4 cup onion, diced
• 1  teaspoon lemon juice
• 1  teaspoon dried parsley flakes
• 1  tablespoon apple cider vinegar
• 1⁄4 teaspoon horseradish
• 2 (6 inch)  whole wheat pita bread, halved

Directions

1. Add first eight ingredients to medium bowl.
2. Mix thoroughly with a fork.
3. Fill each pita half with ¼ of the tuna mixture.