It is Back-to-School Time! When Eric & I were in school in Pennsylvania, school for the K-12 population was back in session after Labor Day. Our kids grew up in the Northwest suburbs of Chicago and started each new school year in the last weeks of August, before the holiday. I think it is pretty safe to assume that most schools are back in session now! And millions more lunches are going to be packed for the school week over what is packed for the workweek during the Summer months.
Because we try to avoid processed lunch meats, I usually go with tuna fish for packable meals. While on vacation this Summer in Vermont, a group of us packed lunches and headed to a waterfall for a hike after a morning of volleyball. One of our friends had an Avocado Tuna Salad that his daughter had made for him. It looked delicious! The first opportunity I had after vacation, I searched for tuna salad recipes that included avocado. This one is our favorite. Thanks for the inspiration, Dave & Danielle!
Avocado Tuna Salad
Avocado Tuna Salad (adapted from simplyrecipes.com) Prep Time: 10 minutes, Serves: 2
Ingredients:
- 1 5-ounce can tuna, drained
- 1/2 ripe avocado, roughly chopped
- 1/2 cup minced celery
- 1/4 cup minced red onion
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon kosher salt
- freshly ground black pepper
Method:
Place all of the ingredients in a medium bowl.
Combine all the ingredients for the salad in a bowl.
Mix them together with a fork, mashing the avocado and breaking up the chunks of tuna, until all the ingredients are well combined.
Mix everything together well.
Serve immediately & refrigerate any leftovers.
In a wrap, on a roll, or served with crackers, it’s all good!
No boring lunch here! ~Linda
Avocado Tuna Salad (adapted from simplyrecipes.com) Prep Time: 10 minutes, Serves: 2
Ingredients:
- 1 5-ounce can tuna, drained
- 1/2 ripe avocado, roughly chopped
- 1/2 cup minced celery
- 1/4 cup minced red onion
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon kosher salt
- freshly ground black pepper
Method:
Place all of the ingredients in a medium bowl. Mix them together with a fork, mashing the avocado and breaking up the chunks of tuna, until all the ingredients are well combined. Serve immediately & refrigerate any leftovers.