Wicked Yummy: Lightened Up Tuna Salad in Avocados

Servings: 1

Serving Size: 2 Avocado Halves and Tuna Salad

WW Points+: 10 Calories: 402.5 Total Fat: 24.7 g

Serving Size: 1 Avocado Half and Tuna Salad

WW Points+: 7 Calories: 285.6 Total Fat: 13.9 g

I love avocados, but the only thing I ever really do with them is make guacamole or put slices on my sandwiches. I tend to avoid them mostly because 1 avocado has about 10 Points+. However, they are so good for you because they are loaded with tons of vitamins and minerals and the fat they contain is actually good fat. Despite the fact that this dish has 10 Points+ and almost 25 g of fat, I don't feel so bad when I eat it, I just make sure to plan my other meals accordingly.

I have given you the nutrition facts and Points+ for the entire tuna salad in 2 avocado halves and also for the entire tuna salad with only 1 half of the avocado. The two halves are great for dinner as they are very filling, but I only brought 1 half to work for lunch--I put half of the tuna in the avocado and put the other half over spinach. It was the perfect size for lunch.

**The tuna salad alone has 4 Points+, 168.7 Calories, and 3.1 grams of Fat**

The trick to this meal is to scoop out about half of the avocado meat from the shell. This gives you a large enough space to hold the tuna and actually cuts down half the fat and Points+. This meal would be well over 15 Points+ if you used all of the avocado. Just save what you scoop out, put it in a bowl and keep the seed in the bowl as well. This prevents the avocado from turning brown. Use it for guacamole or spread it on a sandwich.

This has become my new favorite way to eat tuna salad!

Enjoy!

Ingredients:

1 medium Avocado
1 can Solid White Albacore Tuna, in Water, drained
2 tbsp Celery, chopped
2 tbsp Red Onion, chopped
1 tbsp Hellman's Low Fat Mayo
1 tbsp Nonfat, Plain Greek Yogurt, I used Chobani
1 tsp Worcestershire Sauce
1/2 tbsp Fresh Lemon Juice
1/2 tsp Salt
1 tsp Black Pepper

In a small mixing bowl, combine Celery, Red Onion, drained Tuna, Mayo, Yogurt, Worcestershire Sauce, Lemon Juice, Salt, and Pepper.

Mix well to combine. Set aside.

Slice the Avocado in half. Remove the seed.

Scoop out half of the meat from the Avocado to create a bigger well in the center. I weighed the avocados before and scooped out half of the meat. I weighed the two halves again and together they came to a total of 5 oz.