Prep
Total
Yield 2 servings
I love this salad as a perfectly light lunch whether you're in a rush or have plenty of time! Enjoy!
Quick Tip #1: Make the vinaigrette ahead and use it as a salad dressing or on your favorite roasted veggies.
Quick Tip #2: You can make this recipe in advance by making the tuna salad and refrigerating it for the following day. Tuna salad should be eaten within 4 days of making it. Then when you're ready to eat, cut into your avocado, top each half with the tuna salad, and enjoy!
Serving Size 1/2 recipe
Amount Per Serving | ||
---|---|---|
Calories 236 | ||
% Daily Value | ||
Total Fat 16 g | 25% | |
Saturated Fat 2 g | 10% | |
Unsaturated Fat 13 g | ||
Cholesterol 13 mg | 4% | |
Sodium 288 mg | 12% | |
Total Carbohydrates 8 g | 3% | |
Dietary Fiber 5 g | 20% | |
Sugars 3 g | ||
Protein 13 g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/lemon-tuna-salad-avocado/