WEEKDAYS 1e|12c|p

Stuffed Avocado with Tuna Salad

Daphne Oz
Servings: 2
under 5 min
Part 1 of 2

Stuff your face with a stuffed avocado!

  • Ingredients
  • step-by-step directions
Stuffed Avocado with Tuna Salad
  • 2 large cans tuna (line caught and packed in water; drained)
  • 3 hardboiled eggs (whites only)
  • 2/3 cup mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1/2 cup grated carrot
  • 1 tablespoon pickle relish
  • 2 ripe avocados
  • mixed greens (to serve)
  • olive oil
  • balsamic vinegar
  • 1 kirby cucumber (peeled and sliced)
  • bbq potato chips (to serve)
  • salt
  • freshly cracked black pepper
  • In a food processor, pulse together the tuna, eggs, mayonnaise, apple cider vinegar, carrot, and pickle relish until light and fluffy.
  • Toss the mixed greens with a splash of olive oil, balsamic vinegar, salt and freshly ground pepper.
  • Cut the avocados in half and remove from skin, discarding the seed.
  • Plate the greens, top with a few slices of cucumber. Fill the avocado cavity with a heaping scoop of tuna salad. Serve with BBQ chips and enjoy.
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