Carrot, Tuna, and Avocado Salad

By mm_food4me

I love dressing this salad with sesame oil, black pepper and salt, but it’s also great with a chili and lime vinaigrette or really just about any kind of dressing you have on hand. When you get bored of having it as a salad, try stuffing it inside a croissant or between two slices of toasted bread to make a carrot sandwich.

Ingredients

• 3 large carrots, peeled and julienned
• 1/2 medium onion, sliced thinly
• 1 teaspoon salt
• 5 ounces canned Italian tuna, drained
• 1 avocado, cut into cubes
• a few sprigs of parsley, minced (about 2-3 tablespoons)
• 2 teaspoons sesame oil
• 1/4 teaspoon black pepper
• salt to taste

Details

Servings 2

Preparation

Step 1

Put the julienned carrots and sliced onion in a bowl and add the salt. Let this sit for 30 minutes or until the carrots have released some liquid.

Squeeze the carrots using a kneading motion to coax out more liquid.
Grab a large clump of carrot and squeeze as much water out as you can, discarding the liquid.

Put the squeezed carrot in a separate bowl, and then add the tuna, avocado, parsley, sesame oil and pepper. Toss to combine then adjust salt to taste.