Ingredients

• 2 cans of flaked light tuna
• 1 ripe avocado
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• 1/2 red apple, chopped
• 1/4 cup chopped, toasted walnuts
• 1 tbsp pickle juice (or water to reduce salt intake)
• 1 tsp dried dill
• 1/2 tsp dijon mustard
• 1/4 tsp cumin
• Salt and pepper, to taste

Directions

1. In a large bowl, mash up avocado with the back of a fork or potato masher.
2. Add in tuna, celery, red onion, apple and walnuts. Mix well.
3. Add in pickle juice, dried dill, dijon, cumin and salt and pepper. Mix well.
4. If in Phase 3, serve on Ezekiel toasted bread for breakfast.
5. Will keep up to 1 week in refrigerator.