Ingredients
• 2 cans of flaked light tuna
• 1 ripe avocado
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1/2 red apple, chopped
• 1/4 cup chopped toasted walnuts
• 1 T pickle juice (or water – if using increase salt slightly)
• 1 tsp dried dill
• 1/2 tsp dijon mustard
• 1/4 tsp cumin
• salt and pepper to taste
• 4 fresh jalapenos (optional)
Directions
In a large bowl, mash up avocado with the back of a fork or potato masher. Combine all other ingredients and mix well. Serve on toasted bread, on top of greens, or enjoy it all by itself. Leftovers should keep for several days in the refrigerator.
Serves 4 | serving size 1/2 cup
