Avocado and Tuna Salad
Prep:
|
Cook:
2 servings
.svg){kind=icon}
Unknown
Ingredients
3 medium sized sweet potatoes
2 cans of light tuna
1 ripe avocado
½ cup chopped red onion (pureed)
1 TBSP pickle juice or water
1 tsp dried dill
½ tsp Dijon mustard
¼ tsp cumin powder
salt and ground pepper to taste
No items found.
3 medium sized sweet potatoes
2 cans of light tuna
1 ripe avocado
26 grams chopped red onion (puréed)
1 TBSP (15 ml) pickle juice or water
1 tsp (5 ml) dried dill
½ tsp (2.5 ml) Dijon mustard
¼ tsp (1.25 ml) cumin powder
salt and ground pepper to taste
No items found.
Rating
.svg)
Dietary Therapies
IBD-AID P1
mSCD
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Instructions
- Scrub sweet potatoes, but do not peel.
- Place potatoes in a pan and add enough water just to cover.
- Bring the water to boil and cover and simmer 20 to 25 minutes or until tender.
- Drain the water and cool slightly.
- After removing the skin of the potatoes, cut them into ½-inch (1.3-cm) slices and set aside.
- In a large bowl, mash the avocado with the back of a fork or potato masher.
- Add in tuna and red onion; mix well.
- Add in pickle juice, dried dill, mustard, cumin, salt, and pepper and mix well.
- Enjoy the salad with the side of sliced sweet potatoes.
No items found.
Nutritional Info
Storage
Notes
Avocado to be consumed within couple of hours of preparation as it may turn black with time. Use juice from lemons or limes as a natural preservative!
Used with permission from
UMass Medical School Center for Applied Nutrition
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments