Low Sodium Basil-Herb Tuna & Avocado Salad

Total time15 min

Prep time15 min

Cook time0 min

Low Sodium Basil-Herb Tuna & Avocado Salad

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Ingredients

2 servings

For the salad

2 cans (5 oz each) tuna in water, drained
Great Value Chunk Light Tuna in Water, 5 oz, 4 Pack 365 by Whole Foods Market Albacore Tuna In Water No Salt, 5 oz
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2 ripe avocados, halved, pitted, and diced
2 cups baby arugula or mixed greens
¼ cup thinly sliced cucumber
2 tbsp thinly sliced scallions (green tops only)

For the basil-herb dressing

1 cup fresh basil leaves, loosely packed
¼ cup fresh parsley leaves
1 small clove garlic, minced
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh lemon juice, for serving (optional)

Instructions

1
In a small bowl, combine the basil, parsley, garlic, olive oil, lemon juice, lemon zest, turmeric, ginger, and sea salt. Use a fork to mash and stir vigorously until the herbs are bruised and the dressing is well combined — it will be a coarsely textured, bright green sauce rather than a smooth purée. Taste and adjust salt.
2
In a large bowl, add the drained tuna and break it into large flakes with a fork.

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