GERD Friendly Tuna Salad with Avocado & Herbs
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Learn more →Ingredients
4 servings
- 2 cans (5 oz each) tuna packed in water, drained
- 2 ripe avocados, pitted and peeled
- 2 stalks celery, finely diced
- 3 scallions (green tops only), thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ½ tsp fine sea salt, or to taste
- ¼ tsp ground ginger
- 1 tbsp fresh chives, thinly sliced (optional)
Ingredient noteFresh chives appears here only as an optional add-on, and the recipe uses just about 3/4 teaspoon per serving, which is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
Instructions
- 1
Place the avocado flesh in a large mixing bowl and mash with a fork until mostly smooth with a few small chunks remaining.
- 2
Add the drained tuna to the bowl and flake it into the avocado with the fork, breaking up any large pieces until the mixture is evenly combined.
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