Pregnancy Friendly Tuna Salad with Avocado and Lemon
Total time15 min
Prep time15 min
Cook time0 min
4.7(9)
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4 servings
- 2 cans (5 oz each) tuna packed in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 2.5 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 1 large ripe avocado, pitted and peeled
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 2 stalks celery, finely diced
- Ā¼ cup red onion, finely diced
- Ā¼ cup fresh flat-leaf parsley, chopped
- Ā¼ tsp ground turmeric
- Ā¼ tsp black pepper
- Ā¼ tsp salt
- 1 pinch red pepper flakes (optional)
Instructions
- 1
In a large mixing bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining.
- 2
Add the olive oil, lemon juice, and Dijon mustard to the mashed avocado and stir until combined and creamy.
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