Tuna Avocado Salad
- Time: 5-10 minutes
- Servings: 2
- Serving Size: 5.5 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Tuna, canned and cooked, drained - 110 grams or 3.9 oz
- Avocado - 1 small-medium (100 grams)
- Red bell pepper - 1/2 medium (70 grams)
- Lemon, juice only - 1/2 medium (24 grams)
- Hemp seeds - 2 tbsp (20 grams)
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/4 tsp
INSTRUCTIONS:
- Drain the water from the can of tuna.
- Chop the red bell pepper and avocado.
- Mix all the ingredients in a medium-sized bowl. Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for 1-2 days.
NUTRITION FACTS per serving:
- Calories 195
- Protein 15 grams
- Carbs 8 grams
- Fat 13 grams
- Fiber 5 grams
- Sugar 2 grams
- Iron 11% DV
- Calcium 3% DV
- Sodium 18% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Avocados are known for being a great source of fiber and potassium (has more than bananas). When stores in the refrigerator, they can oxidize a bit (turn brown). However, combining them with a bit of lime or lemon juice can prolong their shelf life and prevent oxidation, keeping them fresh for longer.
Tags: low-carb, soy-free, gluten-free, high-protein, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.