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.