Tuna salad

I have a confession.
I'm a mayonaise snob.
I can tell if you're trying to serve my anything but Best Foods. Try and give me light mayo? No thanks, I'd rather lick the cat box (I could be exaggerating, but only a little.)  I really love tuna salad sandwiches but the way I traditionally make them isn't really part of my new diet, mostly because of the mayonaise (well, and the bread...) So I revamped my tuna salad.

The first thing that obviously had to go was the mayonaise. I used olive oil instead to hold it all together. I added A LOT more veggies than I ever had (do pickles count as vegetables? Because that's the only veggies that ever made it into my old tuna salad recipe) and various seasonings including dill and turmeric powder. The best thing about this recipe is that you can completely customize it. Lemon would be good if you skipped the turmeric. Anything you like, the possibilites are almost endless.

The other big change I had to make was what to put the salad on. Bread was definitely out and I wasn't in a lettuce wrap sort of mood (although that would work too). I put mine in half an avocado. So delicious! The nice thing about adding the avocado is it sort of adds the creaminess that you miss from not having mayonaise. You could put it in half a bell pepper too.

Tuna Salad

serves 4

1-12 oz can chunk light tuna in water, drained

1 carrot, diced

1/2 cucumber, peeled and diced

1 stalk of celery, diced

1 medium onion, diced

1/2 red bell pepper, diced

2-3 Tbs  olive oil

1/2 tsp turmeric powder

1 tsp dill

2 avocados, halved

Add all ingredients together in a medium bowl. Toss to combine. Serve over half of an avocado.