Avocado Tuna Salad with Spaghetti Squash
Prep Time
10 mins
Course:
Main Course, Salad
Ingredients
-
2
cans
wild-caught skipjack tuna
- 1 medium spaghetti squash cooked, cooled and shredded
- 2 avocados
-
1/2
tsp
pink sea salt
-
1/2
cup
kalamata olives
sliced
- 1/2 cup mushrooms washed and sliced
- 1 lemon freshly squeezed
Instructions
-
In a large mixing bowl combine the avocados, sea salt, and lemon juice. Add the spaghetti squash shreds, tuna, mushrooms and kalamata olives. Using a large spoon, gently stir together until evenly coated with avocado ‘dressing’.
-
Serve with a slice of fresh lemon.
Recipe Notes
Store leftovers in a glass container in the fridge for up to 5 days.