Crunchy Tuna Salad with Avocado (High-Fiber, Low-Carb)

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For this crunchy tuna salad I used a 3oz tuna pouch from  WholeFoods, which I combined with carrots, celery, avocado, red onion, black olives, and avocado mayo from Primal Kitchen. A great way to eat this salad is with romaine lettuce boats and so compliant crackers or chips!

Further Food Nutritionist Commentary:

I love that this tuna salad is loaded with veggies and contributes over half of your daily Vitamin A needs! Each serving is only 11g of carbs, with 5g of those being fiber! Between the fiber and the 12g of protein from the tuna, this salad should keep you full and satiated, and because tuna is a lighter protein, this is perfect for a workday lunch because it will not leave you in a food coma!

By Liz Lederman

Crunchy Tuna Salad with Avocado (High-Fiber, Low-Carb)

  • Prep Time: 10 minutes
  • Cook Time: n/a
  • Servings: 1-2

Ingredients

3-4 ounces 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 tablespoons 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)

Instructions

  1. Chop all the veggies in small cubes.
  2. 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.
  3. Eat with complaint crackers / chips and romaine lettuce or endive boats.
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.

Nutrition Information

Per Serving: Calories: 242; Total Fat: 8 g; Saturated Fat: 2 g; Monounsaturated Fat: 12 g; Polyunsaturated Fat: 2 g; Cholesterol: 40 mg; Sodium: 313 mg; Potassium: 482 mg; Carbohydrate: 11 g; Fiber: 5 g; Sugar: 4 g; Protein: 12 g

Nutrition Bonus:

Vitamin C: 14%; Vitamin A: 56%; Iron: 8%; Calcium: 2%

 

Try Adding in Our Collagen Peptides To The Avocado Mayo in This Recipe For Added Protein and Gut-Healing Power!

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