Miss the creaminess of mayonnaise in a salad? You will LOVE this Tuna Avocado Salad.

It’s no surprise to most I love avocado. Especially if you follow me on Instagram (and if you don’t please do). Most days I feature avocado in my meals.

Okay, it’s not syn free, but it’s  a really healthy food and fat, you really do not need to avoid.

If you have been avoiding Avocado because you believe it to be really high in syns. You need to read my post about Avocado on Slimming World. Where I bust all the myths surrounding avocado.

Avocado really is such an amazing ingredients, it’s super creamy and is great as a replacement for butter or mayonnaise in a variety of recipes, add a little sea salt and it transforms into something magical.

One of my favourite breakfasts is mashed avocado on toast, with baby spinach, perfect scrambled eggs and slices of ripe tomatoes with a sprinkling of black pepper – pure perfection!!!

Recently I shared a pic of my lunch on Instagram – a delicious Tuna Avocado salad and got flooded with messages for the recipe. So I knew I had to get it onto the blog for you all.

Avocado is great mixed with tuna in place of mayonnaise. You get a lot more quantity for the syns and its perfect served with my crispy homemade toasts.

Of course, you could just serve with some Ryvita or on toast, but making the crispy toasts, makes your healthy extra go that little bit further.

Just lightly toast 2 regular slices of whole wheat (wholemeal) bread, you want the bread to weight a little more than the 60g (2oz) allowance, as you will be removing the crusts.

Once lightly toasted, remove the crusts, and using a sharp knife, slide it through the centre of each slice of bread, so you now have 4 thin slices of toast.

You can then slice into triangles, place on a baking tray lined with parchment paper and then spray over the top with some spray oil and bake in the oven until crisp and golden all over.

These then make yummy little crackers, to scoop up that delicious Tuna Avocado Salad.

Another great way to serve this is on some toast,  topped with a poached egg.

If you are gluten-free or have not got a healthy extra spare, this Tuna Avocado Salad is perfect with a baked potato or salad.

What kitchen items do I need to make this Tuna Avocado Salad?

• Kitchen Scales
• Wooden Spoon
• Santoku Knife (perfect knife for chopping veg)
• Chopping Board

Tuna Avocado Salad

Yield: 2 servings

Prep Time: 10 minutes

Total Time: 10 minutes

This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendlyExtra Easy - 4.5 syns per servingOriginal - 4.5 syns per servingWW Smart Points - 5Gluten Free - serve with a jacket potato or salad

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Ingredients

• 88g of avocado - 9 syns
• 1 can (approx 190g) of tuna in spring water, drained
• 2 tbs of plain fat free yoghurt
• salt and black pepper
• 3 spring onions, sliced

Instructions

1. Roughly mash the avocado with some sea salt
2. Add in the tuna, spring onion, yoghurt and a pinch of salt and black pepper and mix till combined.
3. Serve with your choice of sides. 
4. Great with crispbreads, salad, baked potatoes, in a sandwich or see recipe write up for how I made the crispy toast crackers. 

Notes

Nutritional information is an estimate and is to be used for informational purposes only.

Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary. 

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Nutrition Information:

Yield: 2 Serving Size: 1 serving
Amount Per Serving:Calories: 165 Total Fat: 7.6g Saturated Fat: 1.6g Cholesterol: 34mg Sodium: 250mg Carbohydrates: 6.7g Fiber: 3.7g Sugar: 1.5g Protein: 20.4g