A light, colorful meal with heart healthy fats, lean protein, and veggies
This might be one of the most colorful meals I’ve made in a while. It makes me feel so good about eating it, and even better is that it was so delicious!
- Tuna is a good source of omega-3 fats, high in protein, and low in fat.
- Vegetables are full of antioxidants, phytonutrients & fiber, while also low in calories, fat, sodium, & sugar.
- Avocados are a great source of mono-unsaturated fat, which is a heart healthy fat that has been shown to decrease bad cholesterol, increase good cholesterol, and possibly help with weight management (if replacing unhealthy fats).
This meal will keep you full for a while without weighing you down. It’s the perfect Spring/Summer lunch or light dinner. Serve with some fresh fruit to make it even more colorful & healthy 🙂
No worries if you aren’t a fan of tuna. Replace the tuna with 4 oz shredded cooked chicken or turkey breast or Â½Â cup white beans or chickpeas.
Tuna Salad Stuffed Avocado
- 1/2 avocado
- 5 ounce can tuna drained & flaked
- 1/2 tsp olive oil
- 1/2 tsp red wine vinegar or white
- 1/4 tsp salt-free Italian seasoning
- 1 tsp lemon juice
- 1/2 cup chopped grape tomatoes about 6
- 1 green onion chopped
- 1 yellow bell pepper
- Scoop out the avocado, leaving a 1/4-inch border around the edges. Put avocado flesh in a medium sized bowl. Stir in tuna, olive oil, vinegar, Italian seasoning, and lemon juice. Mix well. Then add chopped tomatoes and green onion.
- Slice the bell pepper in half, discarding the ribs and seeds. Dice half of the pepper, and stir it into tuna mixture.
- Fill the remaining bell pepper half and the avocado shell with the tuna salad mixture. Serve with carrot sticks for dipping if desired. Enjoy!