Tuna Avocado Artichoke Salad
Sarah Judd
This recipe was submitted by Gluten-Free Series participant, Sarah Judd. This is great on salad, as a sandwich spread, or as a dip with rice crackers. It is also great if you are dairy free.
Prep Time
10 minutes
Cook Time
0 minutes
Yield
2 Servings
Ingredients
1 can tuna
1 avocado
1 can artichoke hearts (chopped)
10 olives, kalamata
1 tomato (diced)
2 teaspoons lemon juice (fresh)
1 teaspoon balsamic vinegar
1 tablespoon olive oil
lettuce
Instructions
Drain the tuna and put it in a bowl. Peel the avocado and put it and 2-3 artichokes in the bowl with the tuna. Mix it all together, as if you were making tuna with mayo (it will have that kind of consistency). Fold in the olives and diced tomato. Spoon on to a bed of lettuce. Dress with lemon juice, balsamic vinegar, and olive oil.