|15 min||0 min||1|
|1 can drained||Tuna, albacore, flaked, canned in water|
|1 avocado(s)||Avocado (peeled and finely chopped)|
|1/4 medium pepper(s)||Red bell pepper (diced)|
|1 large stalk(s)||Celery (diced)|
|1/4 medium||Red onion (peeled and diced)|
|1/2 whole lemon(s)||Lemon juice|
|1 pinch||Sea salt (to taste)|
|1 dash||Black pepper (to taste)|
|4 leaf||Lettuce, romaine (can use rice cakes instead)|
1. Add tuna, avocado, bell pepper, celery, and onion in a large bowl. Top with lemon juice, salt and pepper and toss to combine.
2. Top Romaine lettuce leaves or rice cakes with tuna salad and serve.
Use canned pink or sockeye salmon instead.
To make AIP friendly
High in omega 3 fatty acids both, DHA and EPA which are excellent for brain health and inflammation. However, tuna can be high in mercury as well. Consume 1-2 times per week only and avoid during pregnancy/ breastfeeding.
Loaded with potassium and heart-healthy monounsaturated fats as well as fiber, folate and vitamin C. Avocados help in the absorption of fat soluble vitamins A, D, E and K.