Guys, it’s been the Monday of all Mondays. I would like to share some words of wisdom, or a little pep talk, but I am currently spent. Every emotion possible rumbled right through my bones today, and so it’s about to be time for me and a lavender bath to spend some quality time together. But before I go, I will share a simple recipe if that’s fair.
You know I am avocado obsessed so why wouldn’t it show up in about 90% of my recipes? I have been using avocado as the base of my tuna salad for ages, but now that the garden is underway, fresh dill is available and so I have been kicking my tuna game up a notch or two. This salad is a dill lover’s dream: fresh dill and chopped dill pickles give this one (and your breath…save the mint for later!) all the flavor. So maybe you have that same old tuna sandwich every day, or maybe you turn your nose up at the sound of a tuna sandwich–but perhaps if you give this a shot, you won’t be left feeling blah after the last bite. Something different can certainly be more satisfying.
This recipes easily comes together in just a matter of minutes, quicker than the deli or the drive thru in most cases, and making your own lunch is always friendlier on your wallet. So don’t settle for the usual, or even the daily PB+J, change up the routine and enjoy this simple, protein packed lunch!
- 9 oz. tuna packed in water
- 1 ripe avocado
- 1 T fresh dill
- 3 T chopped dill pickles
- 1/2 tsp garlic powder
- 1 tsp lemon juice
- 1-2 T chopped red onion
- Sea salt and pepper to taste
Remove pit and skin from avocado, mash well in a small bowl.
Add all other ingredients and mix well to combine.
Chill for about 10-15 minutes if desired.