Greens with avocado and tuna

This is another Ballet Beautiful recipe, and it’s a wonderful, filing, fresh lunch! If you’re allergic to fish you could leave it out and replace it with shredded or cubed chicken, for the protein.

Salad greens for 1-2

1 can (4 oz.) tuna in olive oil

1 avocado, halved and diced

1 cucumber, chopped

Freshly ground black pepper

Balsamic vinegar


Add the salad greens to a large bowl, and place the tuna, in its oil, on top (Olive Oil=healthy fats!). Pit, peel and dice the avocado, and add to the bowl, followed by the chopped cucumber. Add pepper to taste, then vinegar (Tip: Place your thumb over the opening so you can control the flow and not drown your greens!) Serve!


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