What's For Dinner: 'Avocado Tuna Salad'

May is here, isn't it? The world outside feels vibrant, bursting with new growth and a gentle hum of activity. Sometimes, my own internal world feels just as busy, even when I'm simply sitting still. There's a particular kind of grace in those moments when we can pause, take a deep breath, and nourish ourselves, both body and spirit. It's not about doing more, but about *being* present with what is.

Lately, I've found myself drawn to meals that don't demand too much – meals that offer comfort without complexity, allowing for a quiet moment of gratitude. This 'Avocado Tuna Salad' is one of those gentle companions. It's a testament to how humble ingredients, thoughtfully combined, can bring such a lovely sense of ease to the table.

On days when my spirit feels a little frayed, or when the thought of intricate cooking feels like an extra burden, this recipe arrives like a quiet friend. It asks only for a few simple motions, and in return, offers a satisfying, wholesome meal. It’s a small act of kindness we can extend to ourselves, a pause in the bustling rhythm of life.

Ingredients

• 2 cans (5 oz each) tuna, packed in water or olive oil, drained
• 1 large ripe avocado, pitted and scooped out
• 2 tablespoons mayonnaise (or plain Greek yogurt for a lighter touch)
• 1 tablespoon fresh lemon juice
• 1/4 cup finely diced red onion (optional, but lovely for a little zesty crunch)
• 1 stalk celery, finely diced (for that classic texture)
• 1-2 tablespoons fresh dill or parsley, chopped (optional, but brightens everything)
• Salt and freshly ground black pepper to taste

Instructions

1. In a medium-sized bowl, gently flake the drained tuna with a fork. It doesn't need to be perfectly separated; some chunks are quite welcome.
2. Add the scooped-out avocado to the bowl with the tuna. Using the same fork, gently mash the avocado into the tuna. You can leave it as chunky or as smooth as you prefer. I find a slightly chunky texture quite comforting.
3. Stir in the mayonnaise (or Greek yogurt), fresh lemon juice, diced red onion, and diced celery. Mix until everything is just combined. We're aiming for harmony, not a frantic scramble.
4. If using, fold in the fresh dill or parsley. These little green whispers really elevate the whole experience.
5. Season generously with salt and freshly ground black pepper. Taste and adjust. This is the moment to listen to your own palate and make it truly your own.
6. Serve immediately. It's wonderful on a bed of greens, nestled between slices of whole-grain bread, or simply enjoyed with your favorite crackers.

There's a quiet satisfaction in creating something nourishing with your own hands, even when that creation is wonderfully simple. As May continues to unfold, with its gentle breezes and the promise of longer days, may we all find these small, intentional moments to slow down. To breathe. To be grateful for the simple gifts and the sustenance we are given, both physical and spiritual.

It reminds me of the words, "He makes me lie down in green pastures; He leads me beside quiet waters." Sometimes, our 'quiet waters' might just be a bowl of avocado tuna salad, savored in peace.

What small, simple meal brings you a moment of genuine calm and gratitude in this busy season?

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Photo by Didi Paul (@didipaul)

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