Avocado Tuna Salad


  • 1ripe avocado
  • 2 (5 ounce) cans flaked light tuna
  • ½red apple, chopped
  • ½ cup chopped red onion
  • ½ cup chopped celery
  • ¼ cup chopped toasted walnuts
  • 2 tablespoons mayonnaise
  • 1 tablespoon pickle juice
  • 1 teaspoon dried dill weed
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon ground cumin
  • salt and pepper to taste
  • Directions

  • Step 1

    Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher. Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.


  • Cook's Note:

    Leftovers should keep for several days in the refrigerator.

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