Tuna Stuffed Avocados #healthyfood #dietketo

Fish stuffed avocados are a delectable low-carb, keto, Whole30 and paleo-accommodating lunch or nibble formula. A basic blend 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 devotee of fish serving of mixed greens yet as of late understood that I simply don't make it so regularly as I used to. Since I don't eat much without gluten bread (and I used to eat fish plate of mixed greens on sandwich bread), my old formula incidentally 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, without gluten and sans dairy. It's a high-protein (23g of protein per serving) and high-fat formula (of the sound assortment) that will keep you very full. This implies you'll be more averse to snatch carby, sugary and unfortunate feast choices.

At that point utilize a huge blade to slice your avocados down the middle and expel the seed. Include a couple of dabs of fish plate of mixed greens onto every avocado half and that is it � so natural. To eat the fish stuffed avocados, simply utilize a spoon or fork to scoop out a chomp of the fish plate of mixed greens with a hurl of avocado. It's velvety, flavorful, herby and somewhat crunchy from the celery and onion. Absolutely flavorful.

Fish stuffed avocados are a straightforward mix of fish serving of mixed greens and avocados. They're anything but difficult to make, stacked with sound protein, solid fats and totally delectable.

Also try our recipe Healthy Jambalaya (Whole30, Low Carb, Paleo)

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

1. Add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt and pepper to a mixing bowl. Stir together until well combined.
2. Slice the avocados in half and remove the seed. Dollop a few spoonfuls of tuna salad onto each avocado half.

Read more our recipe The Best Avocado Chickpea Salad for Summer

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