Servings: 2
Ingredients
- 10 ounces solid white tuna packed in water drained
- 1/3 cup walnuts
- 1/3 cup shredded carrots
- 1/3 cup green apple diced
- 1/3 cup grapes quartered
- 1/4 cup celery finely diced
- 1 medium avocado diced
- 1/2 cup plain Greek yogurt
- 1/2 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon salt
- Black pepper to taste
- 2 collard green leaves rinsed and patted dry with a paper towel
Instructions
- Toast walnuts in a skillet over medium heat for 3-5 minutes. Set aside and allow to cool before chopping into pieces.
- In a large bowl, combine the tuna, walnuts, carrots, apple, celery, and grapes.
- In a small mixing bowl, prepare dressing by mixing Greek yogurt, avocado, lemon juice, and spices together. Use a fork or whisk to mash avocado chunks so the consistency of the dressing is creamy.
- Add dressing to tuna and mix well until incorporated. Cover and refrigerate until ready to use (best used within 24 hours).
- To prepare collard green leaves, trim the stem at the bottom of the leaf and then trim the center rib so it's the same thickness of the leaf. This makes it easier to wrap up the ingredients, plus that thick center rib is tough to chew! Place about a cup of the tuna salad in the middle of the collard leaf and gently roll like a burrito. Use a toothpick to hold leaf together if needed.
Nutrition
Serving: 1g
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