Lately, I’ve been eating a lot of avocados. Instead of butter or mayo, I sandwich half an avocado along with a slice of mozzarella cheese and some roast beef cold cuts in between two slices of dark rye bread and call it lunch. And breakfast. And sometimes dinner. And I don’t even like sandwiches; they’re just the easiest thing to make when I’m really hungry and don't want to cook.
This Avocado Tuna Salad takes a bit more time, but it’s just that much more satisfying. The tuna and hard boiled eggs provide protein and are complemented with the rich avocado and sweet and juicy cherries. Sprinkled with finely diced shallot and dressed with fresh thyme leaves, lemon juice, olive oil, and balsamic vinegar, this salad hits all the taste buds. The best part is that it is filling and tastes delicious. Served with some soup and bread, the salad makes for a light lunch or dinner.
Avocado Tuna Salad
Notes: I discard the egg yolks because I don’t like them. Also, I use aged, reduced balsamic vinegar, which is sweeter and has less of a bite. I love this balsamic vinegar but unfortunately, I’m almost out. Any good quality balsamic vinegar will definitely do; just be careful not to add too much. Also, I'm a fan of sweet and savory combinations. However if you are not, feel free to omit the cherries.
- 1 medium avocado, flesh scooped, pit removed, diced
- 2 hard boiled eggs, diced
- 1 can of tuna (packed in olive oil), flaked
- a handful of cherries, pitted, halved
- ½ shallot, finely diced, rinsed under hot water
- salt and freshly ground pepper
- fresh thyme
- freshly squeezed lemon juice
- olive oil
- balsamic vinegar
Place all the avocado, egg, tuna, cherries, and shallot into a small bowl. Season with salt (be aware that the tuna is usually already salted) and freshly ground black pepper. Sprinkle the thyme leaves over top. Add a squeeze of lemon juice, a glug of olive oil, and a drizzle of balsamic vinegar. Serve immediately.