Ready for a salad that will make your taste buds dance? Whip up this scrumptious Avocado Tuna Salad with zesty red onions, crunchy celery, tangy Greek yogurt, spicy Dijon mustard, and a squeeze of lemon. But wait, there's more! Get a nutrition boost with Bluebonnet's Brewer's Yeast Flakes, packed with vitamins, minerals, and protein!
Ingredients:
- 2 avocados halved and pitted
- 1 5-ounce can white albacore tuna in water drained
- ¼ cup minced red onion
- 1-2 celery stalk chopped
- 3 tablespoons 2% Greek yogurt
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- Salt and pepper
- chopped parsley
- 1 scoop of Bluebonnet’s Brewer’s Yeast Flakes
Preparation instructions
- Prepare the avocados. Cut the avocados in half and remove the pits. Gently scoop out the flesh, leaving a thin layer inside each half to maintain its shape. Set the avocado shells aside.
- Make the tuna salad. In a large bowl, combine the avocado flesh, drained tuna, minced red onion, chopped celery, Greek yogurt, Dijon mustard, lemon juice and Bluebonnet Brewer’s Yeast Flakes. Gently mix until creamy and well combined, leaving some avocado chunks for texture. Season with salt and pepper to taste.
- Fill and serve. Spoon the tuna salad into the reserved avocado halves. Garnish with freshly chopped parsley and serve immediately.
