Avocado Tuna Salad

Jazz up a can of tuna with this easy avocado tuna salad recipe. Silky avocado adds creaminess that's cut with a hit of acidity from lemon and a briny punch from feta cheese. Romaine hearts and cucumber offer refreshing crunch.

Prep/Cook Time: 15 Minutes, Servings: 6

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• 2 medium avocados, chopped (about 2 1/2 cups)
• 2 5-ounce cans solid white tuna in oil, drained and flaked
• 4 cups chopped romaine hearts
• 1 cup chopped English cucumber
• ⅓ cup crumbled feta cheese
• ¼ cup toasted sliced almonds
• ¼ cup chopped pitted Kalamata olives
• 3 tablespoons chopped fresh flat-leaf parsley

Directions

1. Whisk oil, lemon juice and salt together in a large bowl; add avocados and toss gently to coat thoroughly. Add tuna, romaine, cucumber, feta, almonds, olives and parsley to the avocado mixture; toss gently to combine. Serve immediately or refrigerate for up to 1 hour.

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