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!
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!
| Prep Time | 5 minutes |
| Servings |
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- 1/2 cup (100g) Wild tuna in extra virgin olive oil
- 1 Ripe avocado
- 1 Ripe mango
- 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
Ingredients
For the salad:
For the dressing:
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- Chop up the mango and avocado and place in a bowl. Flake in the tuna.
- Mix all the ingredients for the dressing well and add to the salad.