Place tuna, avocado, onion and pickle in a medium bowl. Add whipped dressing, mustard and lemon juice; toss to combine.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Replace some of the dressing with creamy avocado for a healthier twist on the classic tuna salad. Served in crisp romaine lettuce leaves for a quick and low-carb meal solution.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (5-oz.) cans Hy-Vee chunk light tuna in water, drained | ||
| 1 avocado, seeded, peeled and cubed | ||
| ¼ c. thinly sliced red onion | ||
| 1 tbsp. chopped Hy-Vee kosher baby dill pickle | ||
| 1 tbsp. That’s Smart! whipped dressing | ||
| 1 tsp. Hy-Vee original yellow mustard | ||
| 1 tsp. Hy-Vee reconstituted lemon 100% juice | ||
| 8 romaine leaves, trimmed |
Things To Grab
- Medium bowl
Directions
Spoon tuna salad on top romaine leaves to serve.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 40mg
- Sodium: 300mg
- Total Carbohydrates: 8g
- Protein: 16g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 10%