Make this for lunch in under 5 minutes while you are enjoying that morning cuppa.
Serves 2
Ingredients
2 ripe avocados
1 can wild caught, low mercury, tuna (in water—watch for soy additives) OR 1 can organic chicken breast
½ cucumber (peeled and chopped)
½ red or yellow bell pepper (seeded and chopped)
2 teaspoons red onion or chives (chopped)
Juice of 1 lemon (or to taste)
Sea salt and ground pepper to taste
Preparation
- Slice the avocados in half, remove the pits, then scoop out some of the avocado leaving about ¼ to ⅓ inch of avocado meat in the shell. With a knife, cut the avocado remaining in the shell into quarters lengthwise and then crosswise. Don’t cut the shell and leave the avocado in it.
- Put all remaining ingredients including the removed avocado in a bowl and mix until creamy. Start with about half the lemon juice and add more to your liking (drink the rest in water—stay hydrated.
- Adjust taste by adding salt and pepper.
- Fill the the prepared shells and enjoy!
Notes:
- These pack well.
- So very simple—yet you can easily customize it to suit your taste by adding dill pickle, red onion, fresh herbs, or even hot peppers for a little kick, lime juice instead of lemon…
Copyright © 2020 Marie Sternquist Cecchini. All Rights Reserved
