Tuna Avocado Artichoke Salad
Summary
| Yield | |
|---|---|
| Source | Sarah Judd |
| Prep time | 10 minutes |
| Cooking time | |
| Total time | 10 minutes |
Description
This recipe was submitted by Gluten-Free Series participant, Sarah Judd. This is great on salad, as a sandwich spread, or as a dip with rice crackers. It is also great if you are dairy free.
Ingredients
1 can
tuna 1
avocado 1 can
artichoke hearts (chopped) 10
olives, kalamata 1
tomato (diced) 2 teaspoons
lemon juice (fresh) 1 teaspoon
balsamic vinegar 1 tablespoon
olive oilInstructions
Drain the tuna and put it in a bowl. Peel the avocado and put it and 2-3 artichokes in the bowl with the tuna. Mix it all together, as if you were making tuna with mayo (it will have that kind of consistency). Fold in the olives and diced tomato. Spoon on to a bed of lettuce. Dress with lemon juice, balsamic vinegar, and olive oil.
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