Description
A fresh, protein-packed lunch or snack featuring creamy tuna salad served in ripe avocado halves.
Ingredients
Scale
- 2 ripe avocados
- 1 (5 oz) can tuna packed in water, drained
- 2 tablespoons plain Greek yogurt (or mayo)
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped celery
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Optional: chopped fresh parsley or dill for garnish
Instructions
- Slice the avocados in half and remove the pits. Scoop out a small bit of flesh to make a slightly larger cavity.
- In a bowl, combine drained tuna, Greek yogurt, Dijon mustard, red onion, celery, lemon juice, salt, and pepper. Mix well.
- Divide the tuna salad evenly between the avocado halves, scooping it into each cavity.
- Garnish with chopped parsley or dill if desired.
- Serve immediately and enjoy!
Notes
- Use mayo instead of Greek yogurt for richer flavor.
- Add chopped pickles or capers for extra zest.
- Serve on a bed of greens or with whole-grain crackers.
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg