½fresh Hass avocadoripe, halved, seeded, peeled and cubed
Avocado and jalapeño salad dressing (Makes: ¾ cup)
½ fresh Hass avocadoripe, halved, pitted, cubed
1jalapeñoseeded, roughly diced
1tablespoon red wine vinegar
salt and pepperto taste
½ tsp. Dijon mustardoptional
Mix tuna with carrots, celery, red bell pepper, cilantro and lime juice. Salt and pepper to taste. Add ½ of the avocado and stir well until avocado is well mash and combined. Makes 1 cup.
Wash kale well. Place kale leaves in boiling water for 20 seconds to soften the kale leaves. Place in ice cold bath to cool and stop the cooking process. Remove thick base kale stalks by cutting out the stock at the end and set aside.
Blend all dressing ingredients in a blender.
Place cooled kale leaves on a plate, place tuna mixture on each kale leaf. Drizzle about 2 tablespoons of dressing on top of tuna. Roll the leaf and create a wrap. Secure it with the stem and tie them or secure it with a toothpick if needed.
Keep salad dressing in the fridge for your next salad. It can store well for 3 days. Serve with slivered almonds on top. Drizzle dressing on top of kale wrap or use as a light dip.