Ingredients for Tuna And Avocado Shell Salad
- Jumbo Pasta Shells
- Tuna In Water
- 1 ripe avocado
- Canola Oil
- 1 tablespoon lime juice
- 2 tablespoons finely chopped chives
- Dijon Mustard
- Cantaloupe
- 1 cup baby spinach or mixed greens
- Balsamic vinaigrette to taste (about 4 tablespoons total)
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How to Make Tuna And Avocado Shell Salad
- Cook pasta shells according to package directions. Drain and rinse with cold water.
- While pasta cooks, mash 1 ripe avocado with 1 tablespoon of lime juice in a medium bowl.
- Gently fold in 1 (5 ounce) can of tuna (drained), 1 tablespoon olive oil, 2 tablespoons finely chopped chives, and 1 teaspoon Dijon mustard.
- Season with salt and pepper to taste.
- Spoon the tuna-avocado mixture into the cooked pasta shells.
- Divide 1 cup of baby spinach or mixed greens among 4 plates.
- Top each plate with a cantaloupe wedge (about 1/4 of a medium cantaloupe).
- Arrange 3 stuffed shells around each cantaloupe wedge.
- Drizzle generously with balsamic vinaigrette (about 1 tablespoon per plate).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
24g
Fat
12g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
North American
Appetizers
Lunch
Main Dish
Salads
Condiments Etc
Fruit
Pasta
Seafood
American
Easy
Beginner Cook
Dinner Party
Kid Friendly
Romantic
Fish
Dietary
One Dish Meal
Inexpensive
Tuna
Melons
Pasta Rice And Grains
Saltwater Fish
Taste Mood
Number Of Servings