Tuna And Avocado Salad
A unique and wonderful salad that is perfect for the backyard barbecue.
Yield
4 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
hard-boiled |
|
| 2 | teaspoons |
red hot pepper sauce
|
|
| 1 | cup |
avocados
mashed |
*
|
| ½ | cup |
onions
chopped |
|
| 6 ½ | ounces |
tuna fish
canned, in water drained |
|
| 2-3 | tablespoons |
mayonnaise
|
|
| 2 | tablespoons |
dill relish
|
*
|
| 1 | x |
lemon juice
fresh |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
hard-boiled |
|
| 1E+1 | ml |
red hot pepper sauce
|
|
| 237 | ml |
avocados
mashed |
*
|
| 118 | ml |
onions
chopped |
|
| 187.9 | ml/g |
tuna fish
canned, in water drained |
|
|
mayonnaise
|
|
||
| 3E+1 | ml |
dill relish
|
*
|
| 1 | x |
lemon juice
fresh |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Peel eggs and mash well with a regular dinner fork (more or less mince them). Peel avocado and squeeze ½ lemon on it to keep from discoloring. Then mash well with fork. Mix these two ingredients well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, louisiana hot sauce, and mayonnaise.
Serve over lettuce.
