Avocado Tuna Salad
Jazz up a can of tuna with this easy avocado tuna salad recipe. Silky avocado adds creaminess, cut with a hit of acidity from lemon and a briny punch from feta cheese. Romaine hearts and cucumber offer refreshing crunch.
Ingreadient
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 2 medium avocados, chopped (about 2 1/2 cups)
- 2 (5 ounce) cans solid white tuna in oil, drained and flaked
- 4 cups romaine hearts
- 1 cup chopped english cucumber
- ⅓ cup crumbled feta cheese
- ¼ cup toasted sliced almonds
- ¼ cup chopped pitted kalamata olives
- 3 tablespoons chopped fresh flat-leaf parsley
Direction
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