Yes, I went there – I took tuna salad and loaded it with a bunch of fruit, drizzled with tangy homemade full fat yogurt dressing and added a big handful of dill. Now I can enjoy more than just canned salmon salad recipe.
Here is my beef with canned tuna – it is dry and flavourless. I’m not like my 10 year old who can eat tuna straight from the can, I think it is bizarre. I buy a 6 pack of tuna (see my healthy Costco shopping list) for kids’ lunch purposes mainly, however the situation is shifting thanks to tuna zucchini fritters. I mix it with organic Caesar salad dressing and make a wrap, or spread on whole grain muffin and make healthy tuna melt recipe.
However, during my Sunday grocery store trip I realized we have exactly two weeks at home before we are gone for a month. Which means I didn’t restock on baking powder and lentils, rather decided to finish eating what we have at home right now. Like 2 tubs of vanilla yogurt, big tub of grass fed plain yogurt, beets, potatoes, sweet potatoes, ripe avocados and going bad mango.
No, I wasn’t concerned about tuna’s shelf life.
On Sunday, at a birthday party, I had a conversation with another Ukrainian woman who works at Superstore about how much we like the store and how fast is their products turnaround. Yes, I can talk about groceries forever. She mentioned how some people are concerned about expiry dates of products. This mention made me think “when was the last time I checked an expiry date on a product?”. You know, honestly, except for dairy, there is nothing to check for expiry in my shopping cart. It proves one more time that buying real food is way more simple and healthy: looks and feels good to me – I buy it. I never check for expiry dates at Costco because why? It is all cans, bottles and dry goods that are OK, they are fine. Plus Costco’s turnaround is so fast and reputation so good. So.
While making slaw for easy shrimp tacos last week, I discovered that using full fat plain yogurt in the dressing eliminates any need for mayo (I love my avocado mayo but I like simple recipes even more). Low fat product days are over! O-V-E-R. I still see some recipes and labels screaming “low fat”, which makes me smile. Someone’s marketing is not up to date. Even gluten free fad is slowly dying, thank God! Can we finally go back to eating normal real food without extracting anything out of it? I admit, I went through all of these BS fads myself and this is why I’m telling you it is BS.
EAT REAL FOOD! ALL OF IT!
My healthy tuna salad recipe turned out fantastic. See, I juiced it up with apples, cucumbers and mango. Then I made tuna salad with avocado creamy with healthy fats. A handful of greens and a generous 1/2 cup of fresh herbs, poured a cup of my healthy creamy Greek yogurt dressing with simple ingredients like Dijon mustard, honey, garlic powder, cumin, salt and pepper. And voila. I served my avocado tuna salad with mashed potatoes made with organic kefir (buttermilk) and garlic – traditional Ukrainian and very classic American.
This entire salad bowl was gone in a day, all of it. Kids gobbled everything up, the fact that sent electric shockwaves through my body from a thought how many vitamins and nutrients they ate (I experienced similar reaction when I heard my cleaning lady vacuuming for the first time). Alex couldn’t stop raving about dinner – I went for a late night 5K walk combined with grocery trip (milk for cereal and pistachios for THE BEST healthy chocolate bread I came up with), and came home to listen to his rave reviews about dinner. So, it was that good! I made the salad around lunch and even by 8 PM (when Kyle and Alex got back from hockey) it didn’t become soggy or watery.
Finally, everyone can enjoy a tuna salad! Enjoy!
Tuna Salad With Avocado and Mango
- Yield: 6 medium-large servings
Tuna Salad with Avocado and Mango:
- 2 handfuls spinach, spring mix or arugula
- 1 large ripe mango, diced
- 3 medium avocados, diced
- 2 celery stalks, finely chopped
- 1 small apple, diced
- 1/3 long English cucumber, peeled & finely chopped
- 1/2 cup dill, parsley or cilantro, finely chopped
- 3 cans tuna packed in water, well drained
Greek Yogurt Dressing:
- In a large salad bowl, add all Tuna Salad with Avocado and Mango ingredients.
- In a small bowl or measuring cup, whisk together Greek Yogurt Dressing ingredients. Pour over salad and gently stir to combine.
Storage Instructions: Refrigerate in a glass airtight container for up to 2 days.
*Do not use 0-3% yogurt because tuna salad will lack flavour, rather fat content 5-10% is ideal.