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.