tuna, apple, and carrot salad + 5 easy fruit and vegetable hacks www.lizshealthytable.com
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Author : Liz WeissLiz WeissIngredients Remove All · Remove Spices · Remove Staples
One 5 ounce can tuna or boneless, skinless pink salmon, drained and flaked with a fork 1 small carrot, peeled and shredded on the large holes of a box grater (about ½ cup), or 1 stalk celery, peeled and trimmed, sliced in half lengthwise, and thinly sliced, (about ⅓ cup) ¼ medium apple, cut into ¼-inch dice (about ⅓ cup) 1 green onion, trimmed and thinly sliced 1 to 2 teaspoons chopped fresh tarragon, dill, or parsley, optional Zest ¼ lemon, plus more to taste 3 to 4 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 avocado, halved One 5 ounce can tuna or boneless, skinless pink salmon, drained and flaked with a fork 1 small carrot, peeled and shredded on the large holes of a box grater (about ½ cup), or 1 stalk celery, peeled and trimmed, sliced in half lengthwise, and thinly sliced, (about ⅓ cup) ¼ medium apple, cut into ¼-inch dice (about ⅓ cup) 1 green onion, trimmed and thinly sliced 1 to 2 teaspoons chopped fresh tarragon, dill, or parsley, optional Zest ¼ lemon, plus more to taste 3 to 4 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 avocado, halved
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Step 1
Place the tuna, carrot, apple, onion, tarragon as desired, and lemon zest in a bowl and stir to combine. Mix in the mayonnaise, mustard, and salt and pepper to taste.
Step 2
Scoop into halved avocado and serve.
Step 3
Place the tuna, carrot, apple, onion, tarragon as desired, and lemon zest in a bowl and stir to combine. Mix in the mayonnaise, mustard, and salt and pepper to taste.
Step 4
Scoop into halved avocado and serve.