No mayo here! This tuna salad is made with avocado, fresh veggies and balsamic vinaigrette for a creamy and tangy tuna salad
Tuna salad can have a bad wrap, but that’s mainly due to the traditional ingredients used. By swapped mayonnaise for avocado, we get a boost of good-for-you monounsaturated fats that contribute to heart health.
Nutrition Tip: Adding veggies to sandwiches increases the nutrient content of your meal [think Vitamin A and C] and can also that satisfying crunch and color.
This recipe also has a great crunch factor with carrots, green onions and walnuts. Perfect for a sandwich, wrap or topping off your salad.
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- 1 (6 oz.) can tuna, drained
- 1 green onion, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup balsamic vinaigrette
- 1/4 cup grated carrots
- 2 tablespoons chopped walnuts
- 4 slices whole wheat bread
- Mix tuna, green onions, avocado, dressing, carrots, and walnuts in mixing bowl.
- Toast bread, portion mixture into 2 servings and assemble sandwiches.
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Nutrition Information:Yield: 2
Amount Per Serving: Calories: 720Total Fat: 38gCholesterol: 25mgSodium: 598mgCarbohydrates: 82gFiber: 15gProtein: 47g