With its light texture and refreshing taste, avocado tuna salad is ideal for the summer. Low in calories, it satisfies your taste buds and fills you up. There are dozens of ways to make this healthy dish; it all comes down to your preferences. My paleo version of tuna salad requires dish, avocado, capers, tomatoes, mixed greens, and eggs. I also add olive oil and lemon juice for flavor.
Tuna is a staple of the paleo diet. Rich in omega-3 and protein, it promotes satiety, fights inflammation, and wards off heart disease. I love the ratio of tuna to veggies in this salad. You don’t even have to measure the ingredients. Personally, I use tuna stead, or two cans of tuna.
Another key ingredient is avocado, which contains cancer-fighting compounds, monounsaturated fats, and dietary fiber. I love its creamy flesh and delicate aroma, which adds an exotic scent to any dish. This tasty paleo salad also contains olive oil, which is packed with nutrients. Thousands of studies indicate that olive oil promotes cardiovascular health, neutralizes free radical damage, and lowers bad cholesterol.
Avocado tuna salad would not be complete without eggs and tomatoes. Eggs pack a lot of protein and amino acids, while tomatoes are rich in lycopene. This antioxidant improves eyesight, prevents skin cancer, and enhances immunity. Capers and olives are low in carbs and contain essential fats. I always add basil, oregano, and fresh parsley for an extra punch of deliciousness. So, if you want to cook something healthy yet simple and convenient, try this delicious paleo salad with tuna and avocado:
- ¼ tuna steak or two cans tuna
- 1 avocado, cut in half
- 2 medium tomatoes, sliced
- 1 small onion, diced
- 3 cups mixed greens
- 4 eggs
- ¼ cup capers
- 5-6 olives
- Lemon juice to taste
- 1 tbsp extra virgin olive oil
- Sea salt to taste
- Black pepper to taste
- 1 tsp basil
- 1 tsp oregano
- Fresh parsley for garish
- Chop, dice, or slice all ingredients excepting the avocado
- Mix them in a large bowl
- Combine olive oil, freshly squeezed lemon juice, salt, and pepper in a small bowl
- Add the salad dip to the mixture
- Taste and adjust if needed.
- Cut the avocado in half and fill it with the mixture
- Add basil and oregano
- Garnish with fresh parsley