Tuna, Avocado and Mango Salad

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GLUTEN-FREE, GRAIN-FREE, REFINED SUGAR-FREE, SPECIFIC CARBOHYDRATE DIET (SCD), PALEO

I’m always looking for new salad inspiration. I eat salads so often now since beginning the Specific Carbohydrate Diet (SCD). Let’s face it: rocket and Parmesan is delicious but not every single day! I’ve been messing around with different sweet and savoury flavours recently and this tuna, avocado and mango salad¬†was a big success! Sweet and salty always appeals to me. It explains why I love apple and salty almond butter, peaches and blue cheese, dates and Parma ham, I could go on…

This vibrant salad is bound to be a crowd pleaser and looks impressive without the effort. All you need is a ripe mango, a ripe avocado, a juicy lime and some good quality tuna. I was so delighted recently to find a new, wild tuna in extra virgin olive oil on the shelves. The brand is “shines” and I highly recommend it. For years when I was growing up, I said I hated tuna. That’s because the only tuna available was John West brand in either brine or sunflower oil. When I first tasted good quality tuna in Italy drenched in a delicious olive oil, I was blown away. Proof that the quality of ingredients really does matter. Sorry, John West, nothing personal!

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My local health shop has started stocking a delicious Spanish tuna as well now called “Ortiz”. A little on the pricey side but well worth it. Tuna has become one of my convenience foods since starting SCD as it makes a great, quick lunch if I’m in a rush. I certainly don’t overdo it due to the high mercury content but once or twice a month it saves my life.¬†Tuna, avocado and mango salad might seem a little out there but it works, trust me!

As the avocado tends to turn brown quite quickly, make this just before you serve. I have tried all the tricks at the stage: leaving the stone in, squirting with lemon or lime juice. No matter what, my avocado left overs always turn brown. If you have a trick that works for preserving them better, do enlighten me!

 

 

Print Recipe
Tuna, Avocado and Mango Salad
A deliciously refreshing and healthy tuna, avocado and mango salad. Gluten-free, grain-free, refined sugar-free, Paleo and Specific Carbohydrate Diet (SCD).
Prep Time 5 minutes
Servings
Ingredients
For the salad:
  • 1/2 cup (100g) Wild tuna in extra virgin olive oil
  • 1 Ripe avocado
  • 1 Ripe mango
For the dressing:
  • 1 tablespoon Raw honey
  • 1 teaspoon Dijon mustard
  • 2 tablespoons SCD Yoghurt or natural yoghurt if you are not following SCD
  • Squeeze Lime juice
  • To taste Sea salt and black pepper
Prep Time 5 minutes
Servings
Ingredients
For the salad:
  • 1/2 cup (100g) Wild tuna in extra virgin olive oil
  • 1 Ripe avocado
  • 1 Ripe mango
For the dressing:
  • 1 tablespoon Raw honey
  • 1 teaspoon Dijon mustard
  • 2 tablespoons SCD Yoghurt or natural yoghurt if you are not following SCD
  • Squeeze Lime juice
  • To taste Sea salt and black pepper
Instructions
  1. Chop up the mango and avocado and place in a bowl. Flake in the tuna.
  2. Mix all the ingredients for the dressing well and add to the salad.
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