If you’re not a fan of mayo, or if you’re trying to eat healthier, you’ll want to try this creamy substitute.
Tuna salad wraps are a quick and tasty go-to dinner option anytime of the year, but if you’re making them with mayo and bread, you’re not exactly eating healthy. Try this recipe using avocado as a substitute and be well on your way to eliminating as many as 20 grams of bad fats from your meal.
If you garden or keep lots of leafy veggies handy, this is also a great opportunity for a carb-swap out. Eliminate that processed bread or that heavy wrap, and use a large leaf of Swiss chard or Romaine instead. You’ll love the extra crunch it adds without adding any calories — A typically wrap can be as much as 150 calories, while a leafy green will only add about 10.
Garden Tuna Avocado Salad
Serves about 5
- 3 (5 ounce) cans of wild albacore tuna in water
- 3 small to medium very ripe avocados
- 2 carrots, thinly chopped
- 1 large apple, chopped in small cubes
- 1/2 cup walnut pieces
- 1/2 of a lemon
- 4-5 sprigs of fresh dill
- 1/2 teaspoon cayenne pepper (or to taste)
- 5-6 large Swiss chard leaves
- In a medium bowl, mash tun and avocados until well blended. (Use another avocado if you like your tuna salad extra creamy.)
- Squeeze lemon over mixture. Lightly stir.
- Add carrots, walnuts, and apples to mixture. Tear dill and toss in bowl. Sprinkle in cayenne pepper. Mix well.
- Prepare Swiss chard leaf by cutting off long stem and then scoring the stem the rest of the way up the leaf (this helps it roll more easily).
- Put about 1/6 the mixture on leaf and roll, being sure to fold sides in as well (just like a burrito). Repeat until mixture is used up.