Kale Wrap with Avocado, Tuna & Carrots
Kale Wrap with Avocado, Tuna & Carrots
Instead of wrap, kale leaves can also be divided into 2 individual salad bowls and tuna mix can be placed on top of each salad bowl.
Kale Wrap with Avocado, Tuna & Carrots
Kale Wrap with Avocado, Tuna & Carrots
Instead of wrap, kale leaves can also be divided into 2 individual salad bowls and tuna mix can be placed on top of each salad bowl.
Servings Prep Time
2servings 20minutes
Servings Prep Time
2servings 20minutes
Ingredients
  • 6 kale leavescleaned, remove thick stock at base
  • 1 5-ounce can tunadrained
  • 1 carrot stickshredded (about 1/3 cup)
  • 2tablespoon Celeryfinely chopped  
  • ½ red bell pepperchopped (about 3 tablespoons)
  • 1tablespoon chopped cilantro
  • ½ -1 jalapeñoseeded, finely diced (optional)
  • ½ limefresh juice
  • Salt and pepper to tastefor tuna mix
  • ½ fresh Hass avocadoripe, halved, seeded, peeled and cubed
Avocado and jalapeño salad dressing (Makes: ¾ cup)
  • ½ fresh Hass avocadoripe, halved, pitted, cubed
  • 2 limejuice
  • 1 jalapeñoseeded, roughly diced
  • ½cup cilantro leaves
  • 1tablespoon honey
  • 1tablespoon red wine vinegar
  • ¼cup water
  • salt and pepperto taste
  • ½ tsp. Dijon mustardoptional
Instructions
  1. 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.
  2. 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.
  3. Blend all dressing ingredients in a blender.
  4. 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.
  5. 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.