Avocado Tuna Salad
This recipe was adapted from one of Michael Smith's cookbooks, developed during his Iron Chef competition.
Servings 2 servings
Ingredients
- 1 can of tuna flaked and packed in water
- 2 cups lettuce I like romaine, but you can use whatever you have on hand
- 2 small avocados or 1 large, chopped
- 1 lemon - juice AND zest
- 1 green onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 2 Tbsp olive oil your best
- 1/4 cup fresh parsley chopped
- salt and pepper
Instructions
- Lightly drain tuna and toss into a bowl to flake.
- Add the lettuce, avocados, green onion, tomatoes and parsley.
- Add the lemon zest and toss lightly.
- Squeeze the lemon juice directly over the salad, then drizzle the olive oil.
- Add salt and pepper to taste.
- Gently toss again.
- Serve and enjoy!
Notes
Feel free to add other vegetables that you have on hand, like cucumbers.