Recipe by tjkirkwood
"Great, low-fat food. High in lean protein and good fats! Serve on tostadas or as a sandwich."
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avocados - peeled, pitted, and diced
3 (6 ounce) cans
tuna in water, drained and flaked
jalapeno pepper, diced
diced white onion
salt to taste
I bought some avocado's at the market an noticed they were getting a little to ripe so iv been searching for some good recipes so I decided to try this one!This was super Healthy and Absolutely Delish! I used one of my 100 calorie rolls and instead of dicing the tomato i just put a nice thick slice on my roll! Wonderful! Yummmm!
Great healthy lunch you can feel good about, we just put it on wheat crackers. I reduced to two servings but kept the jalapeno, tomatoes at the full amount, since I have an abundance in my garden now. A wee bit of salt and pepper too.
I love this salad. I first had it when I was in Mexico. I don't think I ever make it the same way ever. I like to add roasted corn, a great way to use up left over corn on the cob. Our bunch always cleans the bowl!
I tried this recipe twice--just to make sure it was as good the second time. Like another reviewer, I left the avocado chunky. Instead of white onion, I used red, and instead of tomato and jalepeno, I used some salsa. The only reason it gets 4 instead of 5 stars is that even with the pits left in, the color turns a bit. Even with that, I like this a lot.
Love the taste and ease of preparation. Thanks for sharing the recipe!!
This was super awesome! Added lemon juice.
Don't even mash the avocado, just leave it in chunks. This recipe was a guilt-free bowl of awesomeness.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna and Avocado Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 139
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