Monday, January 24, 2011

Power Lunch

I love tuna salad. There are a lot of variations on this classic lunch time fare. I like my recipe because it uses one of my favorite foods, avocado. I would probably put avocado on just about anything (have you ever had it in a smoothie? yum) but I think it's especially delicious in tuna salad. With a squeeze of lemon juice, the average ingredients in your tuna salad get taken to the next level; a fresh and satisfying pick-me-up in the middle of the day that's, bonus, really good for you. Tuna has B vitamins, omega-3 and magnesium, plus protein. Avocados have fiber, potassium, vitamin E, B-vitamins and folic acid (and if you never were that crazy about tuna, I really think the citrus flavor plays down the fish. Just saying). Since I have an interview today I need all those good things. Now that lunch is over, I am ready to answer whatever question is thrown my way, even what my goals and dreams are. Mostly they are about the lasagna I am making tonight but I'll try to shoot for long term.

Gypsy Slow Down

Tuna Salad with Citrus and Avocado

1 10-ounce can chunk white tuna, drained
1 tablespoon mayo or miracle whip (use more if you like it creamier, I like less)
2 tablespoons sweet relish
2 stalks celery, chopped
1 avocado, diced in small pieces
1 tablespoon dill weed
1/2 teaspoon celery salt
3-4 tablespoons fresh lemon juice
pepper and salt to taste

Mix everything together, except avocado. Add avocado last, mixing gently. If your avocado is very soft be careful not to mash it with the other ingredients.

I like mine on a bed of lettuce. Some like it with toasted bread.

Gypsy Slow Down
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