Carrot, Tuna, And Avocado Salad

Need a gluten free, dairy free, and pescatarian main course? Carrot, Tuna, And Avocado Salad could be an amazing recipe to try. This recipe makes 2 servings with 406 calories, 31g of protein, and 24g of fat each. For $3.38 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. 166 people were impressed by this recipe. Head to the store and pick up parsley, onion, sesame oil, and a few other things to make it today. It is brought to you by pbs.org. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 99%. Users who liked this recipe also liked Chili Crusted Ahi Tuna & Avocado Salad with Cilantro Garlic Dressing (GF!) … and Fave Five Friday: Healthy Tuna, Radish and Carrot Salad with Tunan and Capers, and Carla's Healthy Carrot & Tuna Salad.

Servings: 2

 

Ingredients:

1 avocado, cut into cubes

1/4 teaspoon black pepper

1/4 tsp black pepper

3 large carrots, peeled and julienned

1/2 medium onion, sliced thinly

3 sprigs of parsley, minced (about 2-3 tablespoons)

3 sprigs of parsley, minced (about 2-3 Tbsps)

1 teaspoon salt

1 tsp salt

salt to taste

2 teaspoons sesame oil

2 tsps sesame oil

5 ounces canned Italian tuna, drained

5 ozs canned Italian tuna, drained

Equipment:

bowl

Cooking instruction summary:

DirectionsPut the julienned carrots and sliced onion in a bowl and add the salt. Let this sit for 30 minutes or until the carrots have released some liquid. Squeeze the carrots using a kneading motion to coax out more liquid.Grab a large clump of carrot and squeeze as much water out as you can, discarding the liquid. Put the squeezed carrot in a separate bowl, and then add the tuna, avocado, parsley, sesame oil and pepper. Toss to combine then adjust salt to taste.

 

Step by step:


1. Put the julienned carrots and sliced onion in a bowl and add the salt.

2. Let this sit for 30 minutes or until the carrots have released some liquid. Squeeze the carrots using a kneading motion to coax out more liquid.Grab a large clump of carrot and squeeze as much water out as you can, discarding the liquid.

3. Put the squeezed carrot in a separate bowl, and then add the tuna, avocado, parsley, sesame oil and pepper. Toss to combine then adjust salt to taste.


Nutrition Information:

Quickview
412k Calories
31g Protein
24g Total Fat
22g Carbs
87% Health Score
Limit These
Calories
412k
21%

Fat
24g
38%

  Saturated Fat
3g
23%

Carbohydrates
22g
7%

  Sugar
7g
8%

Cholesterol
51mg
17%

Sodium
2956mg
129%

Get Enough Of These
Protein
31g
62%

Vitamin A
18947IU
379%

Vitamin K
168µg
161%

Selenium
100µg
144%

Vitamin B3
17mg
87%

Vitamin B12
3µg
60%

Vitamin B6
0.9mg
45%

Fiber
10g
42%

Vitamin C
29mg
35%

Potassium
1178mg
34%

Folate
125µg
31%

Phosphorus
300mg
30%

Vitamin E
3mg
23%

Manganese
0.44mg
22%

Iron
3mg
21%

Magnesium
82mg
21%

Vitamin B5
1mg
20%

Vitamin B2
0.33mg
19%

Copper
0.34mg
17%

Zinc
2mg
14%

Vitamin B1
0.2mg
13%

Vitamin D
1µg
11%

Calcium
92mg
9%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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