Baseball season is underway for my two boys, and that means I need to be able to serve up fast and easy meals – or get used to eating hot dogs and concession stand popcorn every other day!
A video for this recipe caught my eye on Facebook, so I gave it a try (with a few little tweaks). The result? Super yummy and super quick to prepare.
Another bonus? By swapping out the mayo used in traditional tuna salad for avocado, you get a healthier dish.
Creamy Tuna Avocado Salad
Inspired by this recipe from Natasha's Kitchen.com
1 large can (12 ounces) and 1 small can (3 to 4 ounces) tuna in water, drained
1 English cucumber, halved lengthwise and thinly sliced
3 medium, ripe, avocados peeled, pitted and cut into chunks
1/2 to 1 small red onion, quartered and thinly sliced
1/4 to 1/3 cup fresh cilantro, chopped
Juice from 1 large lemon
2 to 3 tablespoons olive oil
Fresh ground pepper
1 teaspoon salt, more to taste
**Note on the salt: If you are making this ahead, or if you are planning on leftovers, do not mix in the salt. Instead, salt each serving separately. The salt will make the cucumbers release water, which will make the salad soggy after a few hours.
Combine first 5 ingredients in a large bowl. Pour lemon juice and olive oil over ingredients. Season with salt and pepper.
Mix to combine. Add more salt and pepper to taste.
Serve alone or on top of mixed greens.