Tuna and Avocado Shell Salad

Submitted by Shannon in VA

"Wonderfully delicious! Excellent lunch or "lite" dinner. Serve with toasted pita. My husbad adores this dish."

 

• Ready In: 13mins
• Ingredients: 10
• Serves: 4

ingredients

• 12 jumbo pasta shells, fresh cooked
• 2 cans tuna in water, drained
• 1 avocado, diced
• 3 tablespoons canola oil
• 3 tablespoons lemon juice
• 2 tablespoons chives, chopped fine
• 1 tablespoon Dijon mustard
• 1⁄2 cantaloupe, cut into 4 wedges
• 1 cup baby greens
• bottled balsamic vinaigrette

directions

1. In medium bowl, combine avocado, tuna, oil, lemon juice, chives and mustard.
2. Mix well.
3. Spoon mixture into shells.
4. Place 1/4 c of baby greens on 4 plates.
5. Top with cantaloupe wedge.
6. Arrange 3 stuffed shells per plate, around cantaloupe wedge.
7. Drizzle with balsamic vinaigrette.

Reviews

[McGelby]

Maade exactly as is and boy were they a hit at our cook out. Thank you for posting! Running for a cure: http://pages.teamintraining.org/va/rnrh10/lselby

 

[Winktronic]

Loved this! I made the tuna mixture (sans avocado) ahead of time, then the day we had it I just cooked up the noodles, added the avocado to the tuna mixture, and ended up with a superfast weeknight meal. Thanks for posting!

 

[Chef h&h]

What a wonderful change of pace for tuna!!! I added extra mustard it needed some extra flavor for our taste. I did not have balsamic vinaigrette handy so I added Raspberry vinaigrette. They looked and tested great. Thank you very much for this, easy and really very nice looking recipe. I will definitely make it again! I took some pictures I intend to post them soon…

 

[Mayas Mama]

This salad was awsome. i made it for a dinner party and every one loved it. i coulden't get fresh chives so i used dried. and i made my own balsamic vinaigrette and poured it over the greens. it really was a wonderful salad. i really do recomend this one.

 

[LETMEDELETE]

Brilliant! It's beautiful, nutritious, and delicious! Every ingredient except the pasta is anti-inflammatory. Next time I will use a tiny bit less lemon juice, half the oil, and add some chopped red onion. Thanks so much for this recipe!