Tuna Salad Plate
1 can Tuna (drained, broken into chunks)
1/2 Avocado (pit removed)
1/4 cup Unsweetened Coconut Yogurt
1/4 Cucumber (sliced)
1/4 tsp Sea Salt
Assemble all the ingredients onto a plate or into a container if on-the-go.
Season with salt and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
More flavors: Add pepper, paprika and/or lemon juice.
Additional Toppings: Top with sliced green onions, red onion or red pepper flakes.
No tuna: Use sardines or salmon instead.
No Coconut Yogurt: Use mayonnaise or Greek yogurt instead.