Avocado Tuna salad Recipe

Fixings3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice ¼ teaspoon salt

Fixings2 medium avocados, cleaved (around 2 1/2 cups) 2 (5 ounce) jars strong white fish in oil, depleted and chipped 4 cups romaine hearts

Fixings1 cup cleaved English cucumber ⅓ cup disintegrated feta cheddar

Fixings¼ cup toasted cut almonds ¼ cup cleaved pitted Kalamata olives

Fixings3 tablespoons slashed new level leaf parsley

Stage 1Whisk oil, lemon squeeze and salt together in an enormous bowl; add avocados and throw delicately to completely cover. Add fish, romaine, cucumber, 

Stage 1feta, almonds, olives and parsley to the avocado combination; throw tenderly to consolidate. Serve right away or refrigerate for as long as 60 minutes.

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