Fish stuffed avocados are my new most loved lunch formula – and I think they'll before long be yours. I've generally been a devotee of fish serving of mixed greens yet as of late understood that I simply don't make it so regularly as I used to. Since I don't eat much without gluten bread (and I used to eat fish plate of mixed greens on sandwich bread), my old formula incidentally fell by the wayside.
This fish stuffed avocado formula appears to tick a great deal of dietary boxes – it's low-carb, keto, Whole30, paleo, without gluten and sans dairy. It's a high-protein (23g of protein per serving) and high-fat formula (of the sound assortment) that will keep you very full. This implies you'll be more averse to snatch carby, sugary and unfortunate feast choices.
At that point utilize a huge blade to slice your avocados down the middle and expel the seed. Include a couple of dabs of fish plate of mixed greens onto every avocado half and that is it – so natural. To eat the fish stuffed avocados, simply utilize a spoon or fork to scoop out a chomp of the fish plate of mixed greens with a hurl of avocado. It's velvety, flavorful, herby and somewhat crunchy from the celery and onion. Absolutely flavorful.
Fish stuffed avocados are a straightforward mix of fish serving of mixed greens and avocados. They're anything but difficult to make, stacked with sound protein, solid fats and totally delectable.
- 4 avocados
- 2 (5 ounce) cans tuna (I prefer albacore tuna)
- 1/4 cup mayonnaise
- 1 stalk of celery, diced
- 2 tbsp red onion, diced
- 1-2 tbsp chopped parsley, chives and/or other herbs
- 1/2 tbsp Dijon mustard
- salt and pepper, to taste
DIRECTIONS
- Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir together until well combined.
- Slice the avocados in half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.
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