Light Tuna Salad with Avocado and Greek Yogurt

Call me Jewish or just say I have great taste—I LOVE TUNA SALAD. But I sort of hate mayo, and I’m also on this pretty strict eating/exercise plan with my trainer and have goals to hit. So I researched a protein-filled but light tuna salad, and this shit slaps. I enjoyed it on two pieces of toasted Ezekiel bread, but also improvised with Hint of Salt Almond Thins when I was in a pinch this week. I made this Savory Sweet Potato mash to go with it, and it was all-around delightful meal.

Light Tuna Salad with Avocado and Greek Yogurt by Organize Yourself Skinny

Serves 4

INGREDIENTS:

• 1 ripe avocado

• ¼ cup plain greek yogurt

• ½ teaspoon granulated garlic

• ½ teaspoon onion powder

• ¼ teaspoon salt

• ¼ teaspoon black ground pepper

• 1 tablespoon dill relish

• 2 (4 ounce) cans high quality tuna fish

• 1 celery stalk, chopped into small pieces

• ½ red onion, chopped into small pieces

• Juice from ½ of a lemon

DIRECTIONS:

1. In a medium bowl mash together the avocado and greek yogurt until smooth.

2. Stir in granulated garlic, onion powder, salt, pepper, and relish until combined.

3. Stir in tuna fish, red onion, and celery until all ingredients are coated.

4. Squeeze in lemon juice and stir.

5. Serve on sandwich or with crackers and vegetables. This tuna salad taste even better if you can let it sit for a couple hours.

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