Avocado TuNa Salad

Avocado Tuna Salad

If you're looking for a quick, healthy meal that's packed with flavor, this Avocado Tuna Salad is the perfect choice.  Made with simple, everyday ingredients, it's creamy, fresh, and ready in minutes. Enjoy it as a sandwich spread, spoon it over crisp Boston lettuce for a light lunch, or serve it with crackers or fresh vegetables for an easy snack.

Ingredients:

• 1 ripe avocado
• 2 hard-boiled eggs, chopped
• 1 (5-ounce) can tuna, drained
• 1 cup red onion, finely chopped
• 1 small cucumber, diced

Dressing ingredients:

• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh garlic, minced
• Salt, to taste
• Chopped fresh cilantro, to taste

Directions:

1. Cut the avocado in half, remove the pit, scoop out the flesh, and mash it in a large mixing bowl.

2. Add the chopped hard-boiled eggs, drained tuna, red onion, and diced cucumber.

3. Add the mayonnaise, olive oil, Dijon mustard, minced garlic, salt, and chopped cilantro.

4. Gently mix until all the ingredients are well combined.  Taste and adjust the seasoning as needed.

5. Serve immediately as a sandwich filling, over Boston lettuce, or with crackers.  For the best flavor, refrigerate for 20–30 minutes before serving to allow the ingredients to meld together.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.  Because avocado naturally oxidizes, the salad is best enjoyed fresh.