Tuna and Avocado Salad
Yield: 4 servings
2 large hard boiled eggs
2 teaspoons Louisiana hot sauce
1 cup avocado, mashed
1/2 cup onion, chopped
1 can tuna
2 tablespoons mayonnaise
2 tablespoons pickle relish
Fresh lemon juice
Salt, to taste
Peel eggs and mash real well with a regular dinner fork (more or less mince them).
Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork.
Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.
Per Serving: 267 Cal (65% from Fat, 22% from Protein, 13% from Carb); 15 g Protein; 20 g Tot Fat; 9 g Carb; 3 g Fiber; 32 mg Calcium; 2 mg Iron; 390 mg Sodium; 145 mg Cholesterol