A great salad topper and sandwich filler! A healthier alternative to tuna salad. It’s dairy free, paleo, gluten-free and AMAZING!
Oh boy this is good! It’s extremely light and flavorful. I eat it on top of my salads, in wraps, on top of toast and also by itself! It stores great in the fridge. I absolutely love food that fills you up and doesn’t make you feel heavy.Since I’ve been training for a marathon, I’ve been very mindful with my eating. I pretty much feel like I’m training for the Olympics over here! haha! But really.. I’m taking it seriously cause 26.2 miles is no joke! I’m 3 weeks into my training, and well its very challenging mentally and physically. I love it, I love working towards a goal.
I’ve been using a calorie counter on my phone, yes I count calories. It works for me, helps me plan my meals and not overeat. It also helps me get a little more creative in the kitchen, I love to create healthy food that taste good without all the wacky ingredients they put in out packaged foods these days.
Your going to love this tuna salad!!
If you try this recipe, leave a comment and don’t forget to tag your photo with #kayscleaneats on Instagram. I love to hear from you guys!
Delicious healthy alternative to traditional tuna salad!
- 2 cans solid white tuna in water, drained
- 1/2 cup carrots, shredded
- 1/3 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/2 cup celery, diced
- 1 tbsp avocado oil
- 1 1/2 tbsp red wine vinegar
- juice from one small lemon (about 1 tbsp)
- Salt and Pepper to taste
Place all ingredients into a mixing bowl. Mix together breaking up the tuna. Season with salt and pepper. Serve immediately or store in the fridge. Enjoy!!