Avocado Tuna Salad in Pita Bread |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Based on a recipe from Pam Spaude’s & Jan Owan-McMenamin, R.D.’s cookbook, One Year of Healthy, Hearty & Simple One-Dish Meals. They recommend serving this with a cantaloupe melon for a refreshing and nutritious meal. We often enjoy this for lunch. Ingredients:
6 ounces tuna in water, drained and flaked |
1 cup avocado, very ripe and chopped |
1/4 cup tomato, chopped |
1/4 cup onion, diced |
1 teaspoon lemon juice |
1 teaspoon dried parsley flakes |
1 tablespoon apple cider vinegar |
1/4 teaspoon horseradish |
2 (6 inch) whole wheat pita bread, halved |
Directions:
1. Add first eight ingredients to medium bowl.
2. Mix thoroughly with a fork.
3. Fill each pita half with 1/4 of the tuna mixture.
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