Simple Recipes for Every Day
Tuna Salad Stuffed Avocado
- Serves: 4
- Prep Time: 25 min
- Cook Time: 0 min
Ingredients
- 5 ounces canned tuna, drained
- 4 tablespoons plain Greek yogurt
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons Za'atar
- 2 teaspoons fresh lemon juice (from 1 lemon )
- ⅓ cup chickpeas, drained and rinsed
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 large avocados, halved and pitted
- ¼ cup roughly chopped cilantro
- 2 radishes, thinly sliced
- ⅓ cup pickled red onions
- ¼ cup crumbled feta
- ¼ cup vegan cashew cheese sauce
Ingredients
- 5 ounces canned tuna, drained
- 4 tablespoons plain Greek yogurt
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons Za'atar
- 2 teaspoons fresh lemon juice (from 1 lemon )
- ⅓ cup chickpeas, drained and rinsed
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 large avocados, halved and pitted
- ¼ cup roughly chopped cilantro
- 2 radishes, thinly sliced
- ⅓ cup pickled red onions
- ¼ cup crumbled feta
- ¼ cup vegan cashew cheese sauce
Method
In a large bowl, combine the tuna, yogurt, olive oil, Za’atar, and lemon juice.
In a second small bowl, combine chickpeas, salt, pepper, garlic powder, and smoked paprika.
Fill each avocado half with tuna salad and seasoned chickpeas. Top with cilantro, radishes, pickled onions, and feta. Drizzle with vegan cheese sauce and serve.