I love easy. Easy is good. Especially when it has to do with cooking. And for the love of easy, I have a treat for you today: an easy recipe!
This Paleo Diet Tuna Salad Recipe is bomb, and you can prepare it in 5 minutes or less. Isn’t that just the best? That’s exactly the kind of Paleo cooking I like to do…easy, convenient, and yummy.
My husband and I have been enjoying this recipe for lunch a lot lately, usually after our workouts. We’ll get home after the gym, I’ll put this salad together really fast, and then we devour. This tuna salad contains lots of healthy fats, is a great source of protein, is low in carbohydrates, and it’s got lots of great flavor! It truly is a wonderful Paleo lunch (or snack) option.
I like to buy my canned Albacore Tuna from Whole Foods. I get the one that comes in olive oil, because I feel like that’s the one that has the best taste. If you haven’t tried it yet, and you have a Whole Foods available in your city, just go and buy yourself a few Albacore Tuna cans in Olive Oil. I bet you’ll love it; you’ll like it a lot more than the ones that comes in water.
Today is April Fools Day, and I have not been tricked or fooled yet…but then again, it’s only 9:45am right now. I guess we’ll see how long my “luck” lasts.
Have a great day! XO
- 1 can albacore tuna in olive oil
- ½ avocado
- ¼ cup thinly sliced celery
- 1 tbsp chopped cilantro
- 1 tsp freshly squeezed lemon juice
- ½ tsp sea salt, or to taste
- ¼ tsp freshly ground black pepper, or to taste
- Crushed red pepper, to taste
- 1 cup baby spinach
- 1 tsp olive oil
- ½ tsp white distilled vinegar
- ½ tsp honey
- ½ tsp freshly squeezed lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Mash avocado in a small bowl. Mix in lemon juice, sea salt and pepper. Fold in tuna, celery and cilantro. Set aside.
- Prepare vinaigrette: add olive oil, vinegar, lemon, sea salt and pepper to a small mason jar; cover mason jar with lid, shake well and set aside.
- Place spinach in a mixing bowl and toss with vinaigrette. Lay spinach leaves on a dinner plate, top with tuna mix and add crushed red peppers to taste. Serve right away.