Fish stuffed avocados are a scrumptious low-carb, keto, Whole30 and paleo-accommodating lunch or nibble formula. A straightforward mix of fish plate of mixed greens and avocados, they're anything but difficult to make, stacked with sound protein, solid fats and will keep you satisfied long after lunch is finished.
Fish stuffed avocados are my new most loved lunch formula – and I think they'll before long be yours. I've generally been a fanatic of fish serving of mixed greens however as of late understood that I simply don't make it so regularly as I used to. Since I don't eat much sans gluten bread (and I used to eat fish plate of mixed greens on sandwich bread), my old formula accidentally fell by the wayside.
This fish stuffed avocado formula appears to tick a great deal of dietary boxes – it's low-carb, keto, Whole30, paleo, sans gluten and without dairy. It's a high-protein (23g of protein per serving) and high-fat formula (of the solid assortment) that will keep you very full. This implies you'll be less inclined to get carby, sugary and unfortunate dinner alternatives.
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INGREDIENTS
- 4 avocados
- 2 (5 ounce) cans tuna (I prefer albacore tuna)
- 1/4 cup mayonnaise
- 1 stalk of celery, diced
- 2 tbsp red onion, diced
- 1-2 tbsp chopped parsley, chives and/or other herbs
- 1/2 tbsp Dijon mustard
- salt and pepper, to taste
DIRECTIONS
- Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir together until well combined.
- Slice the avocados in half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.
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