Tuna Salad with Mixed Greens, Citrus and Avocado
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 minutes
- Yield: 2 1x
Description
This timeless, no-mayo Tuna Salad served on a bed of greens, topped with warm black beans, clementine slices and creamy avocado is an outstanding meal prepared in less than 10 minutes. The vitamin-packed, omega-3 rich tuna mixture combines the zesty flavors of Greek yogurt, relish and mustard. The marriage of the citrus flavors along with the other ingredients brings this salad to life. Top with balsamic vinaigrette if desired for some added flavor.
Ingredients
Scale
- 1 (12 oz.) can black beans
- 2 handfuls spinach
- 2 seedless clementines, peeled and sliced
- 1 avocado, peeled and slice
Tuna Mixture:
- 1 (14 oz. ) can albacore tuna (in water)
- 1/4 cup Greek yogurt (add more for creamier consistency)
- 1–3 tablespoons coarse ground mustard with mustard seeds (to taste)
- 1–3 tablespoons relish (to taste)
- pinch Himalayan pink salt and pepper
Instructions
- In a small pot, warm black beans on stovetop.
- While beans are warming, in a small bowl combine tuna, yogurt, mustard seed, relish, salt and pepper. Start with a minimal amount of yogurt, mustard seed and relish and add more until it reaches the flavor and consistency you prefer. We typically add at least 3 tablespoons of mustard and 2 tablespoons of relish. Mix well and set aside.
- Place desired amount of spinach in two bowls. Top with clementine slices, avocado and tuna mixture. Top with warm black beans.
- You can drizzle with a small amount of balsamic vinaigrette if you desire. We enjoy the flavors of the ingredients mixed together and prefer it as is, with no dressing added.
Notes
We recommend wild-caught seafood and organic ingredients when feasible.
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