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:
- 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
- Add first eight ingredients to medium bowl.
- Mix thoroughly with a fork.
- Fill each pita half with ¼ of the tuna mixture.
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Made my own pita bread and enjoyed using this as a filling. The apple cider vinegar gave it an unusual tangy flavor, but it was good. Next time I would like to try using ranch dressing in place of the vinegar and lemon juice, but as Breezermom said, that would negate some of the nice healthy aspect of the recipe. Thanks for sharing Mersaydees!Reply
I was very intrigued by this recipe! Love avocado, love horseradish, love tuna! Tasting it off the bread (Pita), I wasn't sure I liked it, but after putting it on my sandwich thins, I really enjoyed it. I think I'll add a little mayo next time to hold it together and keep it from falling apart, but that will mess up the low cal aspect :) Thanks for sharing!1Reply