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Carrot, Tuna, and Avocado Salad


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


Servings 2


Step 1

Put the carrots and sliced onion in a bowl and add salt. Let this sit for 30 min 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.


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