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Tuna & Avocado Power Plate

Serving Size

2

Ingredients

  • 2 cans skipjack tuna (drained, broken into chunks)
  • 1 Avocado (pit removed)
  • 1/2 cup Plain Greek Yogurt
  • ½ Cucumber (sliced)
  • 1/2 tsp Iodized Salt (optional)
  • 1 apple
  • 2 tbsps almond butter

Directions

  • Drain both cans of tuna and place the tuna in a medium mixing bowl. Gently break the tuna into chunks with a fork.
  • Add the Greek yogurt to the tuna and stir until well combined. Season with salt if desired.
  • Cut the avocado, remove the pit, and scoop the flesh into the bowl with the tuna mixture. Gently mash the avocado into the tuna, or keep it in larger chunks for added texture.
  • Slice the cucumber into rounds or sticks, depending on your preference. Serve as a side or use to scoop up the tuna salad.
  • Core and slice the apple into wedges. Serve with almond butter for dipping.
  • Serve immediately and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days. More Flavor: Add pepper, paprika and/or lemon juice. Additional Toppings: Top with sliced green onions, red onion or red pepper flakes. No Tuna-Use: sardines or salmon instead. No Greek Yogurt: Use mayonnaise or dairy-free yogurt instead.

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