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Lemon Tuna Salad

Lemon Tuna Salad in Avocado

Kelli @ Can Cook, Will Travel
I love this salad as a perfectly light lunch whether you're in a rush or have plenty of time! Enjoy!
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Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 236 kcal

Ingredients
  

Lemon Zest Vinaigrette:

  • Zest of 1 Lemon
  • Juice of 2 Lemons
  • 1 T. EVOO
  • 1 t. Honey
  • Salt & Pepper to taste

Tuna Salad Ingredients:

  • 1 can of Tuna
  • 2 T. Mayo I like the olive oil mayo
  • 1/4 of an Onion diced (yellow or red onions are great)
  • 1 t. Dill Pickle Relish
  • 1 T. Lemon Zest Vinaigrette see below
  • 1/2 t. Sun-dried Tomatoes or 1 full teaspoon if you prefer
  • Salt & Pepper to taste
  • 1 Avocado
  • Fresh Parsley for topping optional

Instructions
 

  • Begin by combining the vinaigrette ingredients in a mason jar, and shake well. Shake the jar right before using the vinaigrette.
  • Chop up the onions, and then combine all of the tuna salad ingredients except the avocado together in a small bowl. Taste and adjust flavors as you prefer.
  • Slice the avocado in half, remove the pit, and scoop out the avocado.
  • Place one avocado half on a plate, top with half of the tuna salad, and then add some fresh parsley for color if desired. Serve right away and enjoy!

Notes

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!