Mrs. Jackson Cooks

Life through food

Good fats lunch: Tuna and avocado salad

on August 30, 2011

This was one of those recipes I found on Woman and Home.  Rest assured, I’m not their target demographic and I don’t read women and home on a regular basis!  But their recipe finder is quite handy!

I think anything that’s quick and easy to do, especially for lunches, and involves things that I have in my cupboard or fridge is a recipe worth having.  And this was one of those.  I didn’t make it exactly like the recipe (do I ever?!), I added chickpeas to give more bulk to it so I wouldn’t get hungry too fast, and I didn’t bother deseeding the cucumber – I just diced it. 

The original recipe is here

Tuna and avocados are great sources of Omega 3 & 6 oils – the good fats that are essential to good health, so this is jam packed full of health busting things and actually, it’s under 300 calories, so it’s still quite a diet friendly lunch. 

This is quite simple in it’s taste.  You could easily add some chilli or some lemon juice to it.  I didn’t and it tasted fine without it, but it would also be nice with it. 

Tuna & avocado salad

Serves 2

  • 1 tin tuna, drained
  • 1 tin chickpeas, drained and rinsed
  • 10 cherry tomatoes, halved
  • 1/4 cucumber, diced
  • 1 avocado, peeled and chopped
  • handful of salad leaves (I used romaine lettuce heads)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • salt & pepper
  1. Put the tuna, chickpeas, veges, and salad in a large bowl and mix together. 
  2. Whisk together the olive oil, vinegar and salt and pepper. 
  3. Pour over the salad, mix again to dress and either set aside until needed or serve with some lovely crusty bread.
  4. Enjoy!

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