- Save remaining half of avocado for snack on Day 2. (Here are tips on keeping your avocado from browning.)
2 teaspoons lemon juice
1 teaspoon mayo
1 can albacore white tuna, drained and flaked (Vegetarian swap: 1/4 package firm tofu, cubed)
2/3 cup cooked corn, fresh or thawed from frozen, chilled or room temperature
1 tablespoon finely chopped yellow onion
1/8 teaspoon salt
Black pepper to taste
3 large romaine/bibb lettuce leaves
3/4 cup grapes
- Mash avocado with lemon juice and mayo in a small bowl until relatively smooth, leaving a some chunks if desired.
- Stir in tuna, corn, onion, salt, and pepper until combined.
- Wrap tuna salad in the three lettuce leaves and serve with a side of 3/4 cup grapes.
Protein: 38.4 g
Carbohydrate: 46.6 g
Dietary Fiber: 9.568 g
Total Sugars: 13.5 g
Total Fat: 13.3 g
Saturated Fat: 1.69 g
Sodium: 298 mg
- Salads, Main Dishes
- North American