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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.


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