This is a healthy twist on traditional Tuna Salad with added veggies, clean herbs and an Avocado Mayo free of soy or inflammatory fats.
KITCHEN SUPPLIES YOU'LL NEED
glass, granite or quartz cutting board
Glass, porcelain or stainless mixing bowl
1 c of Avocado Mayo (Only one brand of mayo is approved for this recipe. Primal Kitchen brand. It can be purchased here)
1 c diced cucumber
1/2 c fresh minced onion (not dried)
1 whole organic scallion chopped
1 c sliced celery pieces
2 T fresh squeezed organic lemon
1/4 t organic dried garlic powder
1/4 t organic dill weed or fresh dill weed
1Tbsp dried organic parsley or fresh organic chopped parsley.
Pinch celtic sea salt
Dash of cayenne pepper
Using your cutting board and knife chop up cucumber, onion and scallions and place them in your mixing bowl.
Add all additional ingredients
Stir together to form the tuna salad.
Storage: Tuna Salad does NOT store well in refrigerator OR freezer so make sure you are making this fresh to eat.
IDEAS: There are many recipes you can make using this Tuna Salad as your base. Here are just a few on the PhazeMoldDiet