Tunacado Salad

This is a canned tuna recipe idea that’s super delicious and high in protein to keep you feeling satisfied for hours— I love adding the corn and red onions for some extra crunch! I paired mine with sweet baby bell peppers for dipping, but you can use whatever you’d like— crackers, in between bread as a sandwich, or on toast ! If you try this— tag me, I love seeing your foodie photos!!

What you’ll need:

Servings: 2

• 7oz (canned) tuna (drained)

• 1 pickle (diced)

• 1/2 red onion (diced)

• 1/4 cup (canned) corn kernels

• 1 avocado

• 1/2 cup greek yogurt

• 2 tsps lemon juice

• 2 tsps dijon mustard

• salt

• black pepper

• chili lime seasoning or chili powder/flakes (optional)

• sweet baby bell peppers (optional)

Instructions:

1. Start off by draining canned tuna and placing into a mixing bowl. Set aside.

2. Dice pickle, red onion, remove pit/skin from avocado, and drain corn— add to mixing bowl with drained tuna.

3. Add in greek yogurt and season with lemon juice, dijon mustard, salt, and black pepper. Mix to combine- make sure avocado is completely broken down.

4. Cover bowl with plastic wrap and refrigerate for at least 30 minutes.

5. Transfer to a serving bowl with sweet baby bell peppers for dipping or dippers of choice .

6. Garnish with Chile lime seasoning on top or chili flakes for some heat— enjoy !