Tuna (canned in water): 85g (3 oz, drained), Avocado: 100g (1 medium), Spinach: 30g (1 cup, fresh, chopped), Cherry tomatoes: 50g (1/4 cup, quartered), Red onion: 20g (2 tbsp, finely diced), Celery: 20g (1 small stalk, diced), Greek yogurt: 30g (2 tbsp), Lemon juice: 5ml (1 tsp), Dijon mustard: 5g (1 tsp), Fresh dill: 2g (1/2 tsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Cut 1 medium avocado in half lengthwise and remove the pit. Scoop out some of the flesh, leaving a 1/2-inch border. Dice the scooped avocado flesh and set aside. 2. In a bowl, combine 85g drained tuna, the diced avocado flesh, 30g chopped spinach, 50g quartered cherry tomatoes, 20g diced red onion, and 20g diced celery. 3. In a small bowl, whisk together 30g Greek yogurt, 5ml lemon juice, 5g Dijon mustard, 2g chopped dill, 1g salt, and 1g black pepper. 4. Add the dressing to the tuna mixture and gently fold to combine. 5. Fill the avocado halves with the tuna salad mixture. 6. Serve immediately or chill for 30 minutes before serving.
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