Carrot, Tuna, and Avocado Salad Recipe | Salad Recipes | PBS Food

Carrot, Tuna, and Avocado Salad

Recipe courtesy of Fresh Tastes

Marc Matsumoto of NoRecipes shares his recipe for carrot tuna and avocado salad that you can also serve as a sandwich topped with whichever dressing you choose. Marc shares this recipe in a blog post on the Fresh Tastes blog.

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    Ingredients

  • 3 large carrots, peeled and julienned
  • 1/2 medium onion, sliced thinly
  • 1 teaspoon salt
  • 5 ounces canned Italian tuna, drained
  • 1 avocado, cut into cubes
  • a few sprigs of parsley, minced (about 2-3 tablespoons)
  • 2 teaspoons sesame oil
  • 1/4 teaspoon black pepper
  • salt to taste

    Directions

  1. Put the julienned carrots and sliced onion in a bowl and add the salt. Let this sit for 30 minutes or until the carrots have released some liquid. Squeeze the carrots using a kneading motion to coax out more liquid.
  2. Grab a large clump of carrot and squeeze as much water out as you can, discarding the liquid. Put the squeezed carrot in a separate bowl, and then add the tuna, avocado, parsley, sesame oil and pepper. Toss to combine then adjust salt to taste.
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