If you read my goals for January, you might know that one of them was to make better use of the resources in my home. Another one was to eat with less processed food.
Well y’all, those two concepts don’t go together too well.
When you get down to the last things left in your pantry, they seem to be (in our case, at least) pretty processed. We have a whole lot of cookies, crackers, and other carb-loaded foods that I’ve had to use to get pretty creative when making healthier dinner options. Let me tell you…it ain’t easy.
One of the things we seemed to have a ton of in our pantry was tuna. I don’t know if we’ve just kind of acquired it over the years or what, but we had a whole bunch to use up this month. I didn’t really want to pair it with anything super-processed, and I had a few avocados that needed to be used around the house – and there you have it, Tuna Avocado Salad came to be.
It actually ended up being delicious. These aren’t the best pictures (you try to make tuna salad look appetizing…), but they don’t do it justice. The avocado gave it a really creamy texture, and a few veggie options I added in gave it a good crunch. I love a good texture pairing in foods!
Here’s my recipe:
Avocado Tuna Salad
3 cans Tuna, packed in water
2 ripe avocados
3 stalks celery, diced finely
1/4 cup red onion, diced finely
1/4 cup walnuts
2 tbsp spicy mustard
1 tsp salt
1 tsp pepper
1 packet Ranch Dressing Mix (powdered)
Drain the tuna a dump into a large bowl. Cube your pieces of avocado and smash into the bowl…combine the avocado and tuna.
Toast the walnuts in a 350 degree oven for 4-6 minutes. Combine into the tuna mixture.
Mix the remaining ingredients into the salad. Let refrigerate for 1-2 hours before serving.
This was great on a sandwich. Noah had it with a salad (just a little bit of romaine lettuce and tomato) and loved that as well. It’s a healthy option if you need a quick sandwich for lunch!
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