Lunch: Avocado Tuna Salad
From C&J Nutrition [1]
Notes
Use juice leftover orange half from breakfast.
Ingredients
- 1 tablespoon fresh orange juice
2 teaspoons balsamic vinegar
1 teaspoon orange zest
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 5-ounce can albacore tuna in water, drained
1/2 cup chopped carrot
1/4 avocado, diced
1 1/2 cups roughly chopped baby spinach
1/2 cup chopped cucumber
Directions
- In a medium bowl, whisk together orange juice, balsamic vinegar, zest, olive oil, salt, and pepper and set aside.
- Combine tuna and avocado, likely mashing some of the avocado with a fork to combine with the tuna.
- Combine spinach, cucumber, and carrots in a salad bowl and top with tuna and drizzle with orange dressing.
NUTRIENT TOTALS
Calories: 462.4
Protein: 67.4 grams
Carbohydrate: 17.9 grams
Dietary Fiber: 6.652 grams
Total Sugars: 7.309 grams
Total Fat: 16.2 grams
Saturated Fat: 1.759 grams
Sodium: 647 milligrams
Information
- Category
- Main Dishes
- Cuisine
- North American