SAMBA AVOCADO WITH MANGO AND TUNA (or SALMON) - Tasty Thursday

Adapted by Aura. The original recipe is made with crab meat. So you can have this option too, but I found it might take longer so that's why I selected tuna or salmon. Just to be quicker.

Members, it is a perfect M5 so combine with a grilled meat if you opted for the vegerian version overwise you can combine it with a green soup.

You can have it for M3 with a combinaison of quinoa/ brown rice/ brown pasta around a 1/3 cup.

Serve 2

Ingredients:

1 lime

2 tablespoons olive oil

2 tablespoons chopped fresh cilantro

1/2 mango, peeled and cut into 1/4-inch piece

1/3 cup diced tomatoes

1/3 cup diced shallots or onion

1/2 cucumber, finely diced

1/2 can of tuna (in brine of course not in oil ;) or 3 sliced smoked salmon cut into fin dices.

1 avocado cut into half

Fine sea salt Freshly ground pepper

Preparation:

Finely grate the zest of the lime; set aside. Cut the lime and squeeze the juice from one half of the lime into a bowl. Add the olive oil, cilantro, and lime zest, and whisk well.

Add the mango, tomatoes, shallots or onion, and cucumber, and toss to coat. Gently stir in the tuna or salmon to keep it from breaking up. Set the mixture aside while preparing the avocados.

Cut the avocados in half and remove the pits. Peel the avocados if you like. Toss the tuna or salmon salad and season with salt and pepper to taste. Check for seasoning, and mound the tuna or salmon salad into the avocado halves, dividing it evenly. Serve right away.

*You can have it as a vegetarian version if you don't had the salmon or tuna.

Tip: Squeeze the juice of the remaining lime half over the avocado flesh, using the lime half to spread it evenly over the avocados to keep them from turning black.

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