Photo by Fresh Avocados - Love One Today 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.
This is an easy tuna salad recipe to pack for lunch. Use half of an avocado in the tuna mixture and half in the dressing. Prepare the salad dressing ahead of time and pack it in your lunch bag.
Ingredients
- 6 kale leaves cleaned, remove thick stock at base
- 1 5-ounce can tuna drained
- 1 carrot stick shredded (about 1/3 cup)
- 2 tablespoon Celery finely chopped
- ½ red bell pepper chopped (about 3 tablespoons)
- 1 tablespoon chopped cilantro
- ½ -1 jalapeño seeded, finely diced (optional)
- ½ lime fresh juice
- Salt and pepper to taste for tuna mix
- ½ fresh Hass avocado ripe, halved, seeded, peeled and cubed
- Avocado and jalapeño salad dressing (Makes: ¾ cup)
- ½ fresh Hass avocado ripe, halved, pitted, cubed
- 2 lime juice
- 1 jalapeño seeded, roughly diced
- ½ cup cilantro leaves
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- ¼ cup water
- salt and pepper to taste
- ½ tsp. Dijon mustard optional
Directions
- 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.
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