Who says tuna salad needs mayonnaise?
Inspired by recipes my parents make, I made a lighter tuna salad with a Southwestern twist … if you can use the contrasting words “tuna” and “Southwestern” in the same sentence. Anyway, the dish can become chicken salad or even salmon salad.
Salad with a Kick
• 1 5-ounce can of tuna, chicken or salmon in water, drained
• 1 avocado, chopped
• 1 medium tomato, finely chopped
• Green chile salsa, to taste
• 2-3 tablespoons cheese of your choice, grated, optional
• Triscuit crackers
Mix all ingredients except crackers. I recommend adding enough salsa to coat everything, but not enough to make it soupy. Serve cold or warm in the microwave. Eat using crackers as scoops.
This is a quick way to get:
• whole grains from the crackers
• protein and omega-3 fatty acid, which is good for your brain, from tuna or, especially, salmon
• the cancer-fighting properties of tomatoes
• the healthy fat of avocados
• heart-healthy green chile, which is high in Vitamins A and C.
If you’re concerned about sodium, rinse the canned meat before mixing it in and check the salsa label to be sure you have a less salty version.