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tuna, apple, and carrot salad + 5 easy fruit and vegetable hacks

www.lizshealthytable.com

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Author : Liz WeissLiz Weiss

Ingredients

Remove All · Remove Spices · Remove Staples

One 5 ounce can tuna or boneless, skinless pink salmon, drained and flaked with a fork1 small carrot, peeled and shredded on the large holes of a box grater (about ½ cup), or 1 stalk celery, peeled and trimmed, sliced in half lengthwise, and thinly sliced, (about ⅓ cup)¼ medium apple, cut into ¼-inch dice (about ⅓ cup)1 green onion, trimmed and thinly sliced1 to 2 teaspoons chopped fresh tarragon, dill, or parsley, optionalZest ¼ lemon, plus more to taste3 to 4 tablespoons mayonnaise1 teaspoon Dijon mustard1 avocado, halvedOne 5 ounce can tuna or boneless, skinless pink salmon, drained and flaked with a fork1 small carrot, peeled and shredded on the large holes of a box grater (about ½ cup), or 1 stalk celery, peeled and trimmed, sliced in half lengthwise, and thinly sliced, (about ⅓ cup)¼ medium apple, cut into ¼-inch dice (about ⅓ cup)1 green onion, trimmed and thinly sliced1 to 2 teaspoons chopped fresh tarragon, dill, or parsley, optionalZest ¼ lemon, plus more to taste3 to 4 tablespoons mayonnaise1 teaspoon Dijon mustard1 avocado, halved

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Instructions

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Step 1

Place the tuna, carrot, apple, onion, tarragon as desired, and lemon zest in a bowl and stir to combine. Mix in the mayonnaise, mustard, and salt and pepper to taste.

Step 2

Scoop into halved avocado and serve.

Step 3

Place the tuna, carrot, apple, onion, tarragon as desired, and lemon zest in a bowl and stir to combine. Mix in the mayonnaise, mustard, and salt and pepper to taste.

Step 4

Scoop into halved avocado and serve.

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