AVOCADO TUNA SALAD
Avocado Tuna Salad
Prep/Cooking Time: 5 minutes
Servings: 5
Ingredients:
2 (6.4-oz) Tuna flavorseal pouches packed in water
1/2 cup pico de gallo
1 medium avocado (cut in half)
Instructions:
1. Remove the pit from the avocado. Use a spoon to scoop out the insides of the avocado and place it in a medium bowl.
2. Mash the avocado with a fork or potato masher.
3. Add the pico de gallo and mix well.
4. Add the tuna to the bowl and mix. Serve the tuna salad with your choice of whole-wheat crackers, whole-wheat pitas or lettuce wrap.
Avocado Cilantro Yogurt Dip
Prep/Cooking Time: 15 minutes
Servings: 8
Ingredients:
1 ripe avocado, peeled and pitted
1 cup nonfat plain Greek yogurt
3/4 cup chopped cilantro
Juice of 1 lemon
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. pepper
Instructions:
1. In a food processor or blender, blend the avocado until smooth.
2. Add the yogurt, cilantro, juice of one lemon, and seasonings.
3. Blend until everything is well incorporated. Serve as a dip with raw carrots and bell peppers or on a sandwich!
Super Food Kale Salad
Prep/Cooking Time: 45 minutes
Servings: 4
Ingredients:
1 bunch (about 6 oz) of kale, chopped
Juice of 2 lemons
2 Tablespoons extra virgin olive oil
1/2 Tablespoon honey
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 1/2 cups chopped broccoli (about 1 small head)
1 cup shredded carrots
1 large tomato, chopped
3/4 cup blueberries
3 Tablespoons sliced almonds
2 Tablespoons dried cranberries
Instructions:
1. In a large salad bowl, add the kale, lemon juice, olive oil, honey, salt, pepper, and garlic powder.
2. Thoroughly coat the kale with the salad dressing by massaging the kale in with your hands.
3. Add all of the other ingredients and continue to mix well. Allow the salad to sit for at least 30 minutes in order for the kale to absorb the dressing.
4. Serve as is or with grilled chicken. Avocado is a great addition to this salad as well!
Chili-Roasted Kale
Prep/Cooking Time: 25 minutes
Servings: 4
Ingredients:
4 cups kale, washed and stems removed
1 Tablespoon extra-virgin olive oil
1 Tablespoon chili powder
1/2 teaspoon kosher salt
Instructions:
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet.
3. Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately.
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