Lemony Kale and Tuna Salad with Avocado – Good Catch

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.