Another dip recipe, I know. I’m just going to go with it, though. I think my current crazy schedule has me extra-enthusiastic about easy-t0-make everyday foods you can use in a variety of ways. Today’s recipe comes from Lisa Cain, Snack-Girl.com founder. I had to pleasure of meeting Lisa while in Minneapolis last month. After watching her in action (gotta love a lady who says what’s on her mind), I couldn’t wait to read her book. I spend a lot of time in a nutritionist bubble where everything is talked about in terms of macronutrients and calorie balance and grams and percentages and whatnot. This was a fun change of pace—super-approachable and really entertaining, while still being informative. Her recipes are easy to follow, feature ingredients you can get at any grocery store, and are delicious.
I couldn’t wait to try this avocado tuna dip. I left out the horseradish the original recipe calls for because I’m not the biggest fan, but if you want that extra kick, leave it in. You can totally serve this with sliced veggies and crackers, but I found it’s also great as a sandwich filling or salad topping—perfect for a summer night when you get home too exhausted to cook.
Tuna Avocado Dip
- 1 medium ripe avocado
- 1 -5ounce can tuna, packed in water, drained
- 1 small tomato, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons horseradish (optional for me)
- Mash avocado in small bowl, mix in other ingredients.
- Serve with sliced veggies and crackers or use as a sandwich filling or salad topping.
(Reprinted with permission from Snack Girl to the Rescue!)