| 9 | 15 | 556 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
Substitutions:
No tuna?
Use canned pink or sockeye salmon instead.
To make AIP friendly
Omit pepper
Nutritional Highlights:
Tuna
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.
Avocado
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.
| Fruit | 0.1 |
| Meat | 2.2 |
| Vegetables | 4.9 |
