I really wanted to call this “faux chicken salad,” but I feel like anything “faux” these days equates to tofu, and that is not what this is. It’s filled with flavor, and had the richness and texture of chicken salad!
Avocado Salad with Microgreens
- 2 ripe avocados, diced
- Roughly a 1/4 cup diced white onion
- 2 TBSP Sir Kensington’s original mayo
- Small handful of microgreens
- Himalayan sea salt
- Cracked black pepper
Mix together, and enjoy a filling, rich, healthy alternative to the traditional soy/chemical filled chicken/tuna/egg salads out there.
Mayo. One of my all time favorite condiments. I don’t eat condiments anymore. They’re filled, literally filled with soy, corn, canola, refined sugar, etc. One of the things I miss is the creaminess of mayo in things like tuna or egg salad. I’m fine making homemade healthier mayo, however, I can never use it before it goes bad, so I just don’t keep it on hand. I’m also kind of at the point where I can’t stand more than 3 ingredients in something, hahahaha!
The other night I wanted tuna salad – and I happened to have a freakout at Costco a couple weeks ago buying Wild Planet sustainable tuna ($8 for a 6 pack, which means I have 18 cans of tuna in the pantry) SCORE.
I tossed a can of tuna in a bowl, diced an avocado, sprinkled with Himalayan pink sea salt, fresh ground black pepper, and a tiny bit of onion powder. Then, I sprinkled coconut aminos on it. AAAAAAAHHHHHHHHHHHHH. So creamy! The salt and tuna really brought out the subtle sweetness of the coconut aminos. I inhaled it. Highly recommend this quick flavor combo!