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AVOCADO TUNA SALADCOURSE: SALADCUISINE: AMERICANKEYWORD: AVOCADO TUNA SALAD, TUNA SALADPREP TIME: 10 MINUTESCOOK TIME: 0...
22/09/2019

AVOCADO TUNA SALAD
COURSE: SALADCUISINE: AMERICANKEYWORD: AVOCADO TUNA SALAD, TUNA SALADPREP TIME: 10 MINUTESCOOK TIME: 0 MINUTESSERVINGS: 4 PEOPLECALORIES: 313 KCALAUTHOR: PLATINGS AND PAIRINGS
10-Minute Avocado Tuna Salad. Creamy avocado, crunchy cucumbers and tuna combine in
this delicious mayo free tuna salad. It's a healthier way to enjoy tuna salad
for lunch or dinner.

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INGREDIENTS
4 pouches StarKist Selects E.V.O.O.® Yellowfin Tuna 2.6 ounces each
2 medium avocados peeled pitted & cubed
1/2 English cucumber cubed
1/2 medium red onion thinly sliced
1/4 cup cilantro
2 Tablespoons extra virgin olive oil
1 lime juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne if desired
Black pepper to taste
INSTRUCTIONS
In a large bowl, combine tuna, avocado, cucumber, red onion and cilantro.
In a small bowl, whisk together olive oil, lime juice, salt, cumin, cayenne and black pepper.
Drizzle over salad and toss gently to combine. Serve immediately.
RECIPE VIDEO

NGREDIENTS1 Tablespoon olive oil4 pounds butternut squash peeled and diced (about 4 cups)8 cloves garlic minced1 2-inch ...
22/09/2019

NGREDIENTS
1 Tablespoon olive oil
4 pounds butternut squash peeled and diced (about 4 cups)
8 cloves garlic minced
1 2-inch piece ginger peeled and minced
2 stalks celery diced
2 shallots thinly sliced
3 teaspoons ground cumin
2 teaspoons mustard seeds
1/2 teaspoon ground tumeric
1/2 - 1 teaspoon cayenne pepper
3 cups light coconut milk
Salt and pepper to taste
1/4 cup chopped cilantro for garnish
1/4 cup chopped peanuts for garnish
Rice for serving
INSTRUCTIONS
In a large skillet heat olive oil on medium-high until hot. Add squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened.

To the skillet add garlic, ginger and spices. Cook, about 1 minute, until fragrant. Add shallot and celery. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

Add the coconut milk to the pan. Reduce the heat to medium and simmer, stirring occasionally, 10 to 12 minutes, or until thickened. (Be careful not to boil, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste.

Serve curry on top of rice, topped with chopped cilantro and peanuts.

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