I was quite happy to learn that you could make this salad up ahead of time. But I don’t recommend adding the diced avocado or the dressing until right before you are ready to serve the salad. The avocado will turn brown very quickly and the dressing will cause the salad to start going limp. This ruins the crisp appeal of a chopped salad.

You could keep the pit in a Ziploc bag with your diced avocado, or you could sprinkle a few drops of lemon or lime juice in the bag, but these will only help for short holding periods.

 

INGREDIENTS

For the Salad

2 (5 oz.) cans tuna

1 red bell pepper, diced

1 can black beans, drained & rinsed

1 can sliced black olives, drained

1 can sweet yellow corn, drained (or 1 cup frozen corn, thawed)

2 Roma tomatoes, diced

1 heart of romaine lettuce, chopped well

¼ cup cilantro, chopped

2 ripe avocados or 1 large Haas avocado, diced

 

For the Dressing

⅔ cup nonfat plain Greek yogurt

⅓ cup mayo (or use additional Greek yogurt)

1 tsp garlic powder

½ tsp cumin

½ tsp garlic salt

1 Tbsp. taco seasoning

INSTRUCTIONS

In a large bowl, combine all salad ingredients together

In a small bowl stir all dressing ingredients together.

Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing. Add salt to taste, as needed.

Serve in a wrap, over greens or dip style with tortilla chips. Enjoy!

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  To quickly dice avocados:  Cut in half and remove pit, do not peel. Make cuts down the length as wide as you want your dice size to be. Go down to the skin, but do not pierce it. Rotate avocado 90 degrees and make similar cuts. Now you have a grid. Take a spoon and scoop between the flesh and the skin – instant, perfect dice with no mess!

Recipe and image courtesy of Kim Lee at Kim’s Cravings