Avocado Tuna Salad Recipe - Cooking Index
Avocado Tuna Salad Recipe - Cooking Index
| Dressing | ||
| 1/3 cup | 78ml | Fat-free mayonnaise |
| 2 tablespoons | 30ml | Minced onion |
| 1 teaspoon | 5ml | Minced ginger |
| 1 teaspoon | 5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Lime juice |
| 1 tablespoon | 15ml | Allspice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Salad | ||
| 8 oz | 227g | Canned tuna - drained, flaked |
| 1 packet | Water chestnuts - (4 oz) - drained, chopped | |
| 1/2 cup | 118ml | Mandarin oranges in their own juice - drained |
| 1/2 cup | 55g / 1.9oz | Minced celery |
| 1 | Ripe avocado - sliced thin |
In a salad bowl, combine the dressing ingredients. Add the tuna, water chestnuts, oranges and celery. Mix together well. Fan slices of avocado over each plate. Pile the salad over the avocado slices and serve. Garnish with additional fruit if desired.
Exchanges Per Serving: 1 Fat, 1 Medium-fat Meat, 1 Vegetable. Nutrition Facts: Calories 210; Calories from Fat 72; Total Fat 8g; Saturated Fat 2g; Cholesterol 45mg; Sodium 120mg; Carbohydrates 17g; Dietary Fiber 6g; Sugars 5g; Protein 23g.
Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
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