Avocado Tuna Salad
2 (5 oz) cans tuna in water, drained well*
- 1/2 cup diced seeded tomatoes (2 small)
- 1/2 cup diced yellow bell pepper (1/2 medium)
- 1/3 cup chopped red onion, rinsed
- 1/4 cup chopped fresh parsley
- 1 medium avocado (not too soft), diced
- 2 – 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- Salt and freshly ground black pepper
- Whole wheat sandwich thins, pita pockets, whole grain bread or romaine lettuce leaves, for serving
To a medium mixing bowl add drained tuna, tomatoes, bell pepper, onion, parsley, avocado, olive oil, lemon juice and season with salt and pepper to taste.
Toss mixture. Serve in sandwich thins or pita pockets, on toasted bread or as lettuce wraps.
*If you plan on eating tuna a few times a month I recommend using light tuna, if you only eat it once in a while then white albacore is fine. I say this because recent studies show canned white albacore has 3x the mercury levels as light tuna so it shouldn’t be eaten frequently.
Recipe source: Cooking Classy
Also Read This: Mango Salsa Chicken with Coconut Rice
For the mango salsa chicken
Place chicken breasts in an even layer in a 5 – 6 quart slow cooker.
Sprinkle with cumin, chili powder, paprika, coriander and garlic. Season with salt and pepper.
Pour salsa evenly over chicken. Cover slow cooker and cook on low heat 5 hours, or until chicken is cooked through and shreds easily with a fork.
Remove chicken from slow cooker and transfer to a cutting board, leave salsa mixture in slow cooker.
Add black beans and corn to salsa, cover and cook on high heat until warmed through, about 5 minutes.
Shred chicken and return to slow cooker along with lime juice and cilantro, gently toss mixture.
Serve warm over coconut rice along with avocados and mangos.