Lemony Kale And Tuna Salad With Avocado
Recipe courtesy of Lena / @pureveganfood
- In a medium bowl, mash together the plant-based tuna and avocado. Add carrot, celery, lemon juice and cayenne.
- In another bowl, massage kale with squeeze of lemon and pinch of salt until slightly softened.
- Serve plant-based tuna avocado salad over a bed of kale. Add toppings as desired and serve.
Lemony Kale and Tuna Salad with Avocado
- Preparation10 minutes
- Serves 1
INgredients
- 1 pouch Good Catch® Naked in Water Plant-Based Tuna
- ½ avocado
- 1 small yellow carrot, chopped
- 1 rib celery, chopped
- Juice of 1 lemon
- ⅛ teaspoon ground cayenne pepper
- 3 leaves kale, chopped
- Pinch fine sea salt
For Toppings
- Cucumber, sliced and rolled
- Sweet peas
- Cauliflower, chopped
- Asparagus
- Sprouts
- Nasturtium leaves
- Edible flowers
Instructions
Recipe courtesy of Lena / @pureveganfood
- In a medium bowl, mash together the plant-based tuna and avocado. Add carrot, celery, lemon juice and cayenne.
- In another bowl, massage kale with squeeze of lemon and pinch of salt until slightly softened.
- Serve plant-based tuna avocado salad over a bed of kale. Add toppings as desired and serve.