Growing up in Detroit back in the twentieth century, I had limited exposure to both avocados and artichokes. In fact, I don’t think I ate an artichoke until I moved to California. However, once I ate them, I fell in love. I mean, really in love.
I tend to eat mostly Mediterranean style, with lots of olive oil, capers and plain old olives. Veggies are a big deal as are chicken and turkey. But, I do love tuna fish as well. So, lately I’ve been craving what I call a California salad. We do meatless Fridays around here, and this meal fits the bill.
In an Internet search, if I prepared this salad properly, it would be called something like the California Stuffed Avocado Salad. However, i like to do things my way, so I switched it up a bit and skipped the stuffing. It’s very simple yet very delish!
I start out by preparing a version of my sister’s tuna fish recipe. Basically, once you’ve drained the water from the tuna (using coffee filters rather than paper towels), you add frozen peas, chopped radishes and chopped artichoke hearts. Occasionally, I mix in a few chopped green olives.
For seasoning, I add Old Bay, pink Himalayan salt, Lawry’s seasoned pepper and onion powder. You can add fresh onions if you prefer. Add a dash of Miracle Whip (for the veggies) and Trader Joe’s organic mayo (for the protein), mix it all together and let it sit overnight.
The next day, I take half a Hass avocado, cut it into chunks, and form a circle around the plate. I season it with some chunky pink HImalayan salt and coarse ground pepper, then add the tuna salad. That’s it!
If done properly, instead of taking the avocado out of the shell, I would simply have topped the avocado with the tuna, but that just gets too messy. Plus, I’d rather not have the avocado shell to deal with on my plate.
You can prepare the tuna any way you like. I have a friend who uses tarragon and maple sugar pecans. And i absolutely love the cranberry tuna from Whole Foods. Pretty much any sort of protein salad can be used, including chicken, shrimp and crab.
If you insist on eating some carbs alongside the salad, Sun Chips are a good addition, as are whole grain Wheat Thins.
So, there you have it! This summer’s food obsession for meatless Fridays. It’s a refreshing, quick and affordable meal that anyone should love. Give it a try and let me know what you think.
Here are some avocado cookbooks to keep you happy all year long!