Recipe for cooking tuna and avocado salad

Super Salad Recipes :: Fish and Seafood Salads

Tuna and Avocado Salad

Yield: 4 servings

2 lrg. hard boiled eggs
2 tsp. Louisiana hot sauce
1 C. avocado, mashed
1/2 C. onion, chopped
1 can tuna
2 Tbsp. mayonnaise
2 Tbsp. pickle relish
Fresh lemon juice
Salt, to taste

Peel eggs and mash real well with a regular dinner fork (more or less mince them).

Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork.

Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.

Per Servings: 267 Cal (65% from Fat, 22% from Protein, 13% from Carb); 15 g Protein; 20 g Tot Fat; 9 g Carb; 3 g Fiber; 32 mg Calcium; 2 mg Iron; 390 mg Sodium; 145 mg Cholesterol