Tuna Salad Avocado Boats
Author: Dawn Jackson Blatner
Serves: 2 servings
- 1 ripe avocado
- 1 5-ounce can tuna packed in water, drained
- ½ cup finely diced celery
- ½ cup grated carrot
- ¼ cup finely diced red onion
- 2 tablespoons rice vinegar (such as Nakano Natural or Organic)
- ½ tablespoon olive oil
- ½ tablespoon Dijon mustard
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
- 16 brown rice crackers, optional for serving
- Cut avocado in half, remove pit and scoop out some of the flesh leaving thin walls of avocado. Dice the avocado flesh.
- In a small bowl, combine the tuna, celery, carrot, onion, vinegar, oil, mustard, salt and pepper. Mix well. Gently fold in the diced avocado.
- Scoop the mixture into avocado shells and serve with brown rice crackers.
Calories: 360 Fat: 19g Saturated fat: 3g Carbohydrates: 26g Sugar: 3g Sodium: 530mg Fiber: 9g Protein: 22g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tuna-salad-avocado-boats
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