Mediterranean Tuna Salad with Avocado (No Mayo!)


Yield 6
Prep Time 20 minutes

Total Time 20 minutes



Author: [get-the-author]
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Ingredients

  • 2 cans Genova Seafood Yellowfin Tuna or Albacore Tuna, drained
  • 1 cucumber, chopped
  • 1/2 red onion, diced
  • 1 cup roasted red peppers, chopped
  • 1/2 cup pepperocini, diced
  • 1/3 cup parsley, finely chopped
  • Sundried tomatoes, chopped
  • 2 teaspoons capers
  • Optional: 1/4 cup feta cheese
  • Optional olives
  • Optional: 1 14.5 ounce can chickpeas, drained and rinsed
  • 1/2 avocado, diced
  • Pinch of fine sea salt
  • Pinch of black pepper
  • Red Wine Vinaigrette

  • 2 tablespoons olive oil
  • 2 tbsp red wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • Pinch fine salt
  • Pinch black pepper

Directions

  1. In a large bowl combine all of the salad ingredients.
  2. In a small bowl, whisk together dressing ingredients.
  3. Pour dressing over ingredients and toss to combine.
  4. Taste and adjust spices as desired!
  5. Serve over a salad, on a sandwich, with pasta added in, on lettuce wraps, or in 1/2 of an avocado!

Recipe Notes

  •  Omit the optional chickpeas for a Whole30 compliant and Paleo-Friendly lunch! 

Nutrition

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