Easy Avocado Tuna Salad

Easy Avocado Tuna Salad RecipeLet me introduce you to your new favorite healthy snack: Easy Avocado Tuna Salad. My quest for an easy and healthy snack lead me to The Healthy Maven’s recipe for tuna salad. I made a few tweaks, and immediately became hooked.

Although I’d love to nosh on cheese and crackers all afternoon long—and believe me I could with the entire cheese drawer in our refridgerator stuffed full of decandent cheese—my waistline and my dietitian (and of course by dietitian I mean the internet), confirm that this is not the snack of champions. And that is how I arrived at a delicious and healthy alternative to the classic tuna salad. Hardcore health nuts and weight lifters will eat tuna straight from the can. I’m not that hardcore. Not even close. But I don’t eat mayo. See my dilemma? Enter avocado, stage right. The tangy flavor of Dijon mustard mixed with refreshing apple and crunchy celery, plus a dash of spice and citrus, and voilà! A simple, healthy and flavorful snack was born.

This is culinary greatness in my book. Easy, few and fresh ingredients, healthy, and cheap. Yep, culinary greatness by all accounts. Get ready to toss out that unhealthy version for this Easy Avocado Tuna Salad.

Easy Avocado Tuna Salad
Here’s what you’ll need:

1 large ripe avocado
2 cans of chunk light tuna in water, drained
1/2 cup chopped scallions (green parts only)
2/3 cup chopped celery
1/2 green apple, chopped
1 heaping tsp. dried dill weed
1 1/2 tsp. dijon mustard
Juice of one lime
Salt and pepper to taste

Makes 4-6 servings.

  1. Peel and pit the avocado and place in a medium bowl, then mash it up with the back of a fork.
  2. Add in tuna, scallions, celery and apple. Mix until just combined.
  3. Add in the remaining ingredients and mix until well combined.
  4. Serve as a healthy snack on top of crackers or cucumber, or enjoy spread between two slices of bread for the perfect sandwich any time of day.

Store in an airtight container in the refrigerator for up to 3 days. 💜

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Mango, Avocado, & Rice Spring Rolls

Mango, avocado, and shrimp spring rollsWhat’s better than delicious? Because whatever that is, describes just how amazing these spring rolls are. Seriously, I could have eaten EVERY SINGLE ONE! I think you’ll find that these are super easy to make, full of good-for-you fresh ingredients, and an easy recipe to swap or omit the ingredients you don’t like, don’t have, or can’t find.

There are three main keys to follow when making these spring rolls:

  1. Slice your ingredients thin (see image below).
  2. Don’t over-stuff. Doing so will likely cause your rice wrapper to tear, or make it rather difficult to eat.
  3. Roll tightly. Practice makes perfect and it may take you a couple of tries to really get the hang of rolling these. Good thing is, no one is judging you by how they look, just how delicious they taste!
ingredients for mango, avocado, rice spring rolls

Thinly sliced ingredients for spring rolls.

Although I’m calling these ‘mango, avocado, & spring rice rolls,’ don’t be fooled. There are a few other essential ingredients to round out this recipe into a super healthy and flavorful dish.

peanut sauce and rice wrappers

I love this peanut sauce and these spring roll wrappers were perfect, too!

Mango, Avocado, & Rice Spring Rolls
Here’s what you’ll need:

10 spring roll wrappers (approx. 9-in. rounds)
1 cup, packed, baby spinach
1 cup purple flowering kale, stems removed (You may find this particular ingredient hard to find. No worries, though, simply omit it from this recipe.)
½ yellow bell pepper, thinly sliced
½ orange bell pepper, thinly sliced
1 mango, peeled and thinly sliced (Check out these instructions if you are unsure how best to cut a mango. Unlike these instructions, however, keep your slices thin and long, not thick and cubed.)
1 avocado, pit removed, peeled, and thinly sliced (Check out these instructions if you are unsure how best to cut an avocado.)
1 cup cilantro, roughly chopped
¾ cup cooked jasmine rice
Spicy peanut dipping sauce: Tsang® Bangkok Peanut Sauce (or another peanut sauce of your choice)

Makes 10 spring rolls

  1. Fill a wide-mouth bowl (or improvise and use a sauté pan!) with warm water. Take one rice paper wrapper and dip it into the water. Let it soak 10-15 seconds or until the rice paper becomes soft and pliable. Remove from water, letting the excess water drip into the bowl, and place on a clean surface or wet tea towel.
  2. Fill the bottom third of the rice paper wrapper with two spinach leaves and flowering kale leaves, one yellow and one orange pepper strip, 1-2 strips of mango and avocado, and two teaspoon sized spoonfuls of jasmine rice. Finish by generously sprinkling cilantro on top of other ingredients.
  3. Fold the bottom of the rice wrapper, up. Then fold in both sides and roll paper tightly, upwards, to form a neat roll shape. Set roll aside.
  4. Repeat process with each rice paper wrapper until you have 10 neatly rolled spring rolls.
  5. Serve immediately alongside spicy peanut dipping sauce.

Another excellent add-in is sautéed shrimp. Lightly sauté 6-7 medium-sized shrimp in olive oil over medium heat. Allow for shrimp to cool slightly before handling.

Có một bữa ăn ngon! (“Have a nice meal” translated in Vietnamese) 💜

Printable recipe

Joe rolling together the mango, avocado, and rice spring rolls

Joe, master spring roll roller.

This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Vegan Mexican Lettuce Wraps & Tangy Cilantro-Lime Vinaigrette

Whenever I’m creating recipes or baking messy kitchen-vegan mexican lettuce wrap prepI tend to make a mess. It seems no matter how hard I try and keep my kitchen from looking like a tornado has gone through it, it’s inevitable. Do you find yourself in this same situation? Or is it just me? Anyway, I think I’ll call it part of the creative process. The bigger the mess the tastier the dish! 😉 But this post isn’t about my messy creative process. It’s about my newest food addiction: Vegan Mexican Lettuce Wraps.

Packed with good-for-you ingredients and bursting with flavor, you’re sure to love these lettuce wraps just as much as I do. In fact I’m not sure what it is about these wraps that I love most. It might be the cinnamon and cumin black beans or the fire-roasted corn. Maybe it’s the avocado, so creamy and delicious against the flavors of the tangy cilantro-lime vinaigrette. Another plus about these wraps is that you can add more toppings (jalapeño peppers, black olives, etc.) or even omit the ones you don’t like. One thing I know for sure, these vegan Mexican lettuce wraps are out of this world!

So if you’re looking for a super delicious and healthy meal for tonight, this is it!

Here’s what you’ll need:

Lettuce wrap ingredients
½ cup quinoa (I mix equal parts white and red quinoa because I love the flavor of both)
1 ¼ cup watervegan Mexican lettuce wrap ingredients
1 (15 ounce) can no salt added black beans, drained and rinsed
¼ tsp. sea salt
½ tsp. ground cinnamon
½ tsp. cumin
1 (14.75 ounce) can whole kernel fire-roasted corn blend
½ small red onion finely chopped
1 ripe avocado, diced
1 ripe mango, diced
1 small head red leaf lettuce (or something similar, like romaine or butter lettuce)
Salsa (optional)
Tangy cilantro-lime vinaigrette ingredients
½ cup firmly packed fresh cilantro
¼ cup extra virgin olive oil
Juice of 1 lime
2 Tbsp. orange juice
Dash of salt

Makes 6-8 wraps

  1. Combine quinoa and water in rice cooker and turn on. (You can also cook via the stovetop but it’s so much easier to use a rice cooker!)
  2. In a small saucepot combine the (drained and rinsed) black beans, salt, cinnamon, and cumin (omit the salt if your black beans already contains it). Turn heat to low to allow for beans to heat through while prepping your other ingredients, stirring occasionally.
  3. In a separate small saucepot pour the corn. As above, turn heat to low to allow for corn to heat through while prepping your other ingredients, stirring occasionally.
  4. Continue to prep your other ingredients: finely chopping the onion, dicing the avocado and mango, and grabbing your salsa.
  5. Now turn your attention to making the vinaigrette. In a blender, combine all ingredients from firmly packed fresh cilantro to dash of salt. Blend until well combined and smooth.
  6. Rinse and dry lettuce. Often the outer pieces aren’t as firm or can be torn; look for inner pieces that are somewhat “cup” shaped. Select the desired amount of leafs and place on plate.
  7. Load up the toppings, drizzle with the tangy cilantro-lime vinaigrette and salsa, and devour!

Printable recipe

Disfrute de su comida!

vegan mexican lettuce wrapsVegan Mexican Lettuce WrapsThis recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.