We have these free wall calendars at work and every month a recipe is showcased along with a large picture of it. After staring at this recipe/picture of this recipe for the last month I decided to make it. I love the main ingredients in this and figured this would be right up my alley and it sure was. It also took less than 10 minutes to make this from start to finish, which can’t be beat AND you don’t have to cook anything or heat up an oven so it is very heat-wave friendly as well.
The salad is composed of cannellini or white beans, tuna fish (from a can), red onion and tomato.
To this mixture, add olive oil, lemon juice, red wine vinegar, and salt and pepper to taste.
Next, prepare your avocado cups by carefully guiding a knife between the border of the avocado skin and flesh. Then use a large spoon to wiggle it out.
Then pour the salad into the cups- its ok if it gets messy!
This was so light and refreshing! The lemon juice and vinegar help a lot with that and the creaminess of the avocado goes along well with the other textures here.
I ended up just cutting up the avocado and eating a piece with every bite of the salad. This was awesome!