Last week, I shared an Instagram picture of my lunch: romaine lettuce “cups” packed with an avocado-tuna mash.
Based on all the “ah, we have to try this!” comments, I decided to take it up a notch and turn it into an even better lunch with spiralized cucumbers!
The spiralized cucumbers not only “beef” up the lunch, but they make it more enjoyable to eat and more refreshing (perfect for those times when you need a crunchy freshness on a hot summer day!)
I’ve been eating this avocado-tuna combo a little too often, I admit. Whenever I eat canned tuna, I make sure it’s Wild Planet brand. Not only is their tuna sustainably caught (it’s pole caught, so they don’t use fish farms!), they also use smaller, younger fish, so the mercury levels are lower.
Quick note: the older and larger the tuna, the more mercury the fish has accumulated, an account of time.
Anyway, everything’s okay in moderation!
I’ve always been guilty of the lunch rut (eating the same thing every single day for lunch.) When I was in middle school, I’m pretty sure I made my mother make me at least 450 peanut butter and fluff sandwiches. Eventually, in late middle school, I upgraded to the ham and cheese sandwich.
In high school, I really found my stride and consumed probably 1,000 roast turkey sandwiches. No joke.
I am a big sandwich lover (who isn’t?)
Moral of the story is, it’s easy to get into a lunch rut, but there’s fun ways to jazz up those lunches – and make them healthier. Ditching the bun for something less processed is popular nowadays at restaurants and healthy food blogs (especially the gluten-free ones!)
So, instead of two pieces of bread, we’re using cucumber noodles to make this a full, satisfying and hearty lunch. I love romaine lettuce cups also, but these spiralized cucumbers are way more fun to eat – plus, I usually gobble up sandwiches in a few bites because they’re messy. With these noodles, the tuna-avocado mixture goes a bit longer.
What are your favorite ways to go bunless?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 4 points
Avocado-Tuna Salad with Cucumber Noodles
- 1 ripe avocado peeled and pitted
- 12 oz canned white albacore tuna in water
- 1.5 teaspoon Dijon mustard
- 5 tablespoons Greek yogurt
- salt and pepper to taste
- 2 seedless cucumbers Blade B
- Place the avocado in a medium bowl and mash it with the back of a fork. Add in the tuna, Greek yogurt, Dijon mustard and season with salt and pepper. Add in the cucumber noodles and toss together. Save for later or serve immediately.