I saw a similar recipe on Pinterest and adapted this one to meet the Lean & Green requirements. It could probably use some spices, but we enjoyed this plain. We love the flavor of the avocados here on the west coast.
4.6 ounces Canned Tuna, drained
1 Whole Boiled Egg
1 1/2 ounces Avocado
1 1/2 cups Cauliflower Florets
Boil the egg and cauliflower and cool in fridge. Drain the tuna well and measure 4.6 ounces into a bowl. Add the avocado and egg. Mix and break up the egg and avocado. Add the cauliflower and mix til covered. Makes a nice lunch.
Lean & Green, 1 Lean, 1 Healthy Fat, 3 Greens
Approved by TSFL Dietetic Technician.
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