Eating healthy while entertaining is possible! Here is a creamy and delicious way to nourish your body for better health, while at the same time putting on the table a beautiful and fancy-looking dish that you can prepare in just a few minutes.
Try it out, and let me know how you like it! This Tuna Salad-Stuffed Avocado Recipe is a great alternative to deviled eggs for holidays and potlucks.
To print this recipe, scroll down to the PRINT RECIPE button. It will fit nicely on one page.
Ingredients (for 2)
This recipe will yield to 2 avocado shells (1 shell per person).
- 1 avocado
- 1 can tuna (drained and flaked)
- 2 stalks celery (finely diced)
- 1/2 cup baby spinach (chopped)
- 1 small garlic clove (minced)
- 1 TBSP Dijon mustard
- 3/4 tsp olive oil (extra virgin)
- 1/2 lemon (juiced)
- salt and black pepper to taste
- 1/2 tsp Tabasco sauce (optional)
1/ Cut your avocados in half and discard the pits. Scoop the avocado flesh out of each avocado half. Keep the shell, we will use it later. Place the avocado flesh you carved out in a large mixing bowl and mash with a fork.
2/ Add tuna, celery, baby spinach, cilantro, minced garlic, mustard, olive oil, and lemon juice. Season with salt and pepper to taste and mix well.
3/ Use a spoon to pack the tuna salad back into the avocado halves. If you don't want to stuff your avocado shells too high, you can serve part of the mixture in a small bowl on the side with crackers.
4/ Drizzle with desired amount of tabasco if desired.
Bon appétit !
- More Protein & Crunch: Add 1/4 cup sunflower seeds.
- Don't Like Avocados: Use halved bell peppers or carved out tomatoes instead. Roast them first for some extra yum.
- Don't Eat Fish: Use a can of white beans instead.
Print the recipe
To download a PDF version of this recipe, click the PRINT button below.
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