Carrot, Tuna, And Avocado Salad
Need a gluten free, dairy free, and pescatarian main course? Carrot, Tuna, And Avocado Salad could be an amazing recipe to try. This recipe makes 2 servings with 406 calories, 31g of protein, and 24g of fat each. For $3.38 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. 166 people were impressed by this recipe. Head to the store and pick up parsley, onion, sesame oil, and a few other things to make it today. It is brought to you by pbs.org. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 99%. Users who liked this recipe also liked Chili Crusted Ahi Tuna & Avocado Salad with Cilantro Garlic Dressing (GF!) … and Fave Five Friday: Healthy Tuna, Radish and Carrot Salad with Tunan and Capers, and Carla's Healthy Carrot & Tuna Salad.
Servings: 2
Ingredients:
1 avocado, cut into cubes
1/4 teaspoon black pepper
1/4 tsp black pepper
3 large carrots, peeled and julienned
1/2 medium onion, sliced thinly
3 sprigs of parsley, minced (about 2-3 tablespoons)
3 sprigs of parsley, minced (about 2-3 Tbsps)
1 teaspoon salt
1 tsp salt
salt to taste
2 teaspoons sesame oil
2 tsps sesame oil
5 ounces canned Italian tuna, drained
5 ozs canned Italian tuna, drained
Equipment:
bowl
Cooking instruction summary:
DirectionsPut the julienned carrots and sliced onion in a bowl and add the salt. Let this sit for 30 minutes or until the carrots have released some liquid. Squeeze the carrots using a kneading motion to coax out more liquid.Grab a large clump of carrot and squeeze as much water out as you can, discarding the liquid. Put the squeezed carrot in a separate bowl, and then add the tuna, avocado, parsley, sesame oil and pepper. Toss to combine then adjust salt to taste.
Step by step:
1. Put the julienned carrots and sliced onion in a bowl and add the salt.
2. Let this sit for 30 minutes or until the carrots have released some liquid. Squeeze the carrots using a kneading motion to coax out more liquid.Grab a large clump of carrot and squeeze as much water out as you can, discarding the liquid.
3. Put the squeezed carrot in a separate bowl, and then add the tuna, avocado, parsley, sesame oil and pepper. Toss to combine then adjust salt to taste.
Nutrition Information:
covered percent of daily need
