Spicy Avocado Tuna Salad
can (12.5 to 13 oz)
drained Tuna in Water (Canned)
serving (serving = 1 tbsp)
Bragg Organic Apple Cider Vinegar
serving (serving = 1/4 tsp)
Pampered Chef Coarse Sea & Himalayan Salt
serving (serving = 1 serving (30 g))
serving (serving = 1 tsp)
Lee Kum Kee Sriracha Chili Sauce
For the tuna salad I mashed 1 small avocado with a can of tuna and mixed in half a small red onion.
Lots of pepper, pink himalayan salt, and I also mixed in a splash of apple cider vinegar and a swirl of sriracha for heat.
Served on a bed of fresh spinach with balsamic drizzle.