Tuna Salad


1 5-oz BPA-free can tuna, drained
1 stalk celery, minced
¼ red onion, chopped
½ avocado, chopped or mashed (mash if you`d like more flavor and consistency of mayo)
1 tsp fresh lemon juice or apple cider vinegar
¼ tsp sea salt
⅛ tsp ground black pepper


Add all Ingredients to a medium bowl, add all ingredients; stir until combined.

Mediterranean: To Basic Salad, stir in ½ cup chopped red bell pepper,½ cup chopped cucumber, and 4 olives, pitted and halved, replace avocado with 1 tsp olive oil, Serve with seaweed strips.

Cobb: To Basic Salad, add 1 hard-boiled egg - chopped, 2 medium-sized pickles - chopped, and ¼ cup chopped toasted walnuts. Serve with lettuce or collard greens for wrapping.

Southwest: To Basic Salad, stir in 1 cup finely chopped baby spinach, ½ cup chopped carrots, 1 tbsp fresh cilantro, 2 tbsp chopped unsalted peanuts