INGREDIENTS
4 avocados
2 (5 ounce) cans tuna (I prefer albacore tuna)
1/4 cup mayonnaise
1 stalk of celery, diced
2 tbsp red onion, diced
1-2 tbsp chopped parsley, chives and/or other herbs
1/2 tbsp Dijon mustard
salt and pepper, to taste
DIRECTIONS
Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir together until well combined.
Slice the avocados in half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.
LISA’S TIPS
You can definitely meal prep the tuna salad (will keep for 3-4 days in the fridge) and just slice the avocados daily as needed for lunch.
If serving these for a crowd, squirt fresh lemon juice on the avocado halves and rub it in. This will help to prevent discoloration and browning of the avocado.
I made this recipe as part of my What I Eat in a Day video. Watch that video for more healthy recipes ideas. And I’ve got tons more Whole30 recipes, a Whole30 Food List (shopping list) and Whole30 Snacks as well.