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    You are at:Home»Dairy-Free Recipes»Tuna Salad Avocado Boats

    Tuna Salad Avocado Boats

    3
    By Alisa Fleming on September 22, 2016 Dairy-Free Recipes, Dairy-Free Snack Recipes, Entrees

    First, I shared those very popular Peruvian Quinoa Stuffed Avocados. Then, I raved about the perfect combination of healthy and indulgent in these Crab Salad Stuffed Avocados (have you tried them yet?!). But what about the most humble everyday lunch ingredient? Tuna is rich in protein, relatively inexpensive, and it’s a perfect flavor match for these easy, mayo-free avocado boats.

    Tuna Stuffed AvocadoThis recipe with photo for Tuna Salad Avocado Boats was shared with us by Mizkan.com.

    These delicious avocado boats were created by Dawn Jackson Blatner, star of ABC’s “My Diet Is Better Than Yours,” author of “Superfood Swap” and a registered dietitian and nutrition consultant for the Chicago Cubs. She uses a more healthful vinaigrette and some sneaky veggies to make this simple lunch look as good as it tastes!

    Special Diet Notes: Tuna Salad Avocado Boats

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, optionally soy-free, and optionally paleo.

    Tuna Salad Avocado Boats
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    Author: Dawn Jackson Blatner
    Serves: 2 servings
    Ingredients
    • 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
    Instructions
    1. Cut avocado in half, remove pit and scoop out some of the flesh leaving thin walls of avocado. Dice the avocado flesh.
    2. In a small bowl, combine the tuna, celery, carrot, onion, vinegar, oil, mustard, salt and pepper. Mix well. Gently fold in the diced avocado.
    3. Scoop the mixture into avocado shells and serve with brown rice crackers.
    Nutrition Information
    Calories: 360 Fat: 19g Saturated fat: 3g Carbohydrates: 26g Sugar: 3g Sodium: 530mg Fiber: 9g Protein: 22g
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    3 Comments

    1. Pingback: 23 Gluten Free Avocado Recipes - Wendy Polisi

    2. laura@motherwouldknow on September 22, 2016 9:57 pm

      A perfect dish for a buffet brunch. Love stuffing veggies. Have done tuna-stuffed tomatoes, but not avocados. Have to try this – so cute:)

      Reply
      • Alisa Fleming on September 23, 2016 8:02 am

        Yes! A little richer and creamier than tomatoes 🙂

        Reply

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