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Tuna and Avocado Salad
Yield: 4 servings
2
2
1
1
1
2
2
large hard boiled eggs
teaspoons Louisiana hot sauce
cup avocado, mashed
/2 cup onion, chopped
can tuna
tablespoons mayonnaise
tablespoons pickle relish
Fresh lemon juice
Salt, to taste
Peel eggs and mash real well with a regular dinner fork (more or less mince them).
Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix
these two ingredients real well.
Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot
sauce, and mayonnaise. Serve over lettuce.
Per Serving: 267 Cal (65% from Fat, 22% from Protein, 13% from Carb); 15 g Protein; 20 g Tot Fat;
9
g Carb; 3 g Fiber; 32 mg Calcium; 2 mg Iron; 390 mg Sodium; 145 mg Cholesterol
Tuna and Avocado Salad
128
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