Yesterday I wanted to keep it simple and easy and decided I’m going to have a tuna salad for dinner. And in the process of thinking how to make this tuna salad a little more interesting, while plant paradox compliant, I came up with this idea and I loved it so much I decided to add the recipe to the blog.
True fast food that is healthy for you
We are all guilty of thinking we don’t have enough time to eat healthy, or to cook at home, so if we are super busy or in a rush we go for the easy fast food grab instead of a home made meal. And I agree, cooking at home requires that you have some time in your hands, but you don’t have to spend hours in the kitchen to whip up something healthy, tasty, satisfying in under 10 minutes.
Canned fish can be a life saver in situations like these, so make sure you always have some in your pantry. Some options are wild, sustainably caught tuna fish, wild Alaskan pink salmon, sardines or herring. I usually prefer those who are canned in water or water with salt, because I doubt a good quality olive oil is used in canning fish. Plus, is better you add your own fresh ingredients and adjust it to your liking. When I buy fish in water, or water with salt, I use the juices because they provide nutrients as much as the fish.
For this salad I used a 3oz tuna pouch I buy at WholeFoods, which I combined with carrots, celery, avocado, red onion, black olives, avocado mayo from Primal Kitchen. You can buy this one on Amazon, at Whole Foods or, if you have a Costco nearby they have the best price for it. Or, you can make it at home and that’s even better. A great way to eat this salad is with romaine lettuce boats and so compliant crackers or chips. I think Barnana’s Himalayan Pink Salt – Green Plantain Chips are perfect for this.
Enjoy and as usual, I’d love to hear from you if you make this recipe.
Crunchy Tuna Salad with Avocado
Ready under 10 minutes, tasty and nutritionally dense
- 3-4oz canned tuna, in water or water with salt
- 1 small / medium carrot
- 1 long celery rib
- 1 very small red onion or half of a medium one
- 1/2 avocado (use one that is still firm, but ripe)
- a small handful of dry cured Beldi olives, chopped (or use any black olives you like)
- 2 tbsp avocado mayonnaise
- salt and pepper to taste
- lime or lemon juice to taste
- extra virgin olive oil, as much as you want / like
- FOR SERVING:
- green plantain chips (or any compliant chips or crackers)
- romaine lettuce boats (or you can use endives)
Chop all the veggies in small cubes.
Mix the tuna (using the juices too) with the veggies, avocado and olives. Add the mayo and extra virgin olive oil and season to your taste.
Eat with complaint crackers / chips and romaine lettuce or endive boats.
This can make 1 or 2 servings, depending on how