Caveman Cuisine: Avocado and Lime Tuna Salad

Perhaps my dismissive position on dishes like "egg salad", "tuna salad", and "pasta salad" was a bit harsh (see "Egg Salad"). Honestly, I actually like the way they taste (excepting of course pasta salad which I think is unbearably nasty) and my only real issue is the use of the word "salad" in describing them.

I feel a sense of consternation (much like Micky Rooney did with literally everything) when I see "chicken salad" offered on a salad. Why not simply say, "Hey, it's a salad with chicken on it and by the way, we mixed a bunch of other stuff into the chicken." Admittedly that makes things even more complicated and maybe I'm stretching this bit out because I want to feel productive and boost my "daily word count", but maybe, just maybe, I'm right.

In any case, here's a delightful recipe for a simple tuna salad.


1 pouch (~4oz) chunk light tuna
1/2 Hass avocado (sliced)
3 cups organic mixed greens (I used a combo of mustard greens and lettuce)
1 small carrot (shredded)
1 tbsp extra virgin olive oil
Thinly sliced white onion
1 tbsp roasted pumpkin seeds
Fresh ground black pepper
1/2 of an organic lime


Layer the vegetables in a large bowl and drizzle with olive oil.  Add tuna and pumpkin seeds and then squeeze the lime juice over the top.  Season with fresh black pepper.
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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