Tuna Avocado Salad on Spinach


2 (6.5 oz.) cans of flaked light tuna

1 ripe avocado

1/2 cup chopped celery

1/2 cup chopped red onion

1/2 red apple, chopped

1/4 cup chopped, toasted walnuts

1 Tbsp pickle juice (or water)

1 tsp dried dill

1/2 tsp Dijon mustard

1/4 tsp cumin

 Salt and pepper, to taste

 2 cups of spinach


  1. In a large bowl, mash up avocado with the back of a fork or potato masher.
  2. Add in tuna, celery, red onion, apple and walnuts. Mix well.
  3. Add in pickle juice, dried dill, Dijon, cumin and salt and pepper. Mix well.
  4. Makes 4 portions. Serve on top of spinach or eat plain.
  5. Will keep up to 1 week in refrigerator.

Nutrition facts:

Protein: 23g, Fiber: 4.5 g, Carbs: 9.6 g, Calories: 74 calories

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