Avocado Tuna Salad

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I love tuna salad! It’s packed with protein, it’s filling, and you can spice it up however you like. Major drawback— tuna plays well with crackers and toast; think tuna melt, or mini tuna sandwiches! (le sigh). When I entered the paleo/gluten-free/keto/whole30 world and eliminated grains, I indirectly cut out tuna.

But, one thing I love about my new eating habits are that they encourage creativity, and innovation.  From such creativity and innovation came this amazing Avocado Tuna Salad and cucumber combo. Full of protein, vitamin B, and omega-3 my tuna of choice is solid white albacore.

Swapping cucumbers for crackers and toast keeps the carbohydrate and calorie count low.  Plus cucumbers are nature’s beauty bombs! Swapping avocado for mayo keeps the fat content high, while adding essential vitamins, minerals, and phytonutrients.

This is a perfect post-gym snack!!! But, be careful not to consume too much albacore tuna if you’re pregnant or trying to conceive (mercury content).  I make a batch per month and always crave more! Enjoy.


Prep Time: 10 minutes

Cook Time: 10 minutes


  • 1 – 5 ounce can of Solid White Albacore Tuna in water, drained
  • ½ ripe avocado
  • ½ cup of chopped celery
  • ¼ cup of white onion
  • 1 hard boiled egg, peeled and chopped (include yolk)
  • 1 cucumber
  • Salt and pepper to taste


  1. In a large bowl, mash the avocado with a fork or potato masher. Mash until it is a semi-smooth consistency
  2. Add in tuna, celery, red onion, and mix well.
  3. Add boiled egg
  4. Serve on cucumbers sliced thick enough to hold the mixture
  5. Keep refrigerated and enjoy!

How to Drink More Water


 Easy Water Infusions: Watch Video

Water is the beautiful elixir of life!  Not only does water give our hair, nails, and skin a natural glow-up, but water beautifies our internal organs as well.  Our body composition is approximately 65% water and we need constant replenishment and re-ups.  Using God’s candy, take these simple and easy steps to increase your water intake and health.

Tip 1:  Start with fruits and herbs that you like

We are all somewhat skeptical when trying new things.  The first time I performed my pre-poo routine I cringed and talked myself out of it every step of the way.   Not consciously, but humans are innately negative towards the unknown, and drawn to things that make us comfortable.  When infusing start with fruits and vegetables that you already enjoy.  Don’t try a new fruit or herb on your first infusion– let’s not turn ourselves off before we’re turned on!

Tip 2:  Clean Thoroughly

Cleaning your fruit is extremely important, especially if you’re not buying organic produce.  Residual pesticides, supermarket germ, and dirt from transport are all present on your fruit.  I scrub with luke-warm water for approximately 20 seconds, and dry with a paper towel.  If you want to take an extra precautionary step you can wash with a mixture of 2 tablespoons of white distilled vinegar and 1 cup of water.  Remember, we are eating fruits and veggies to help us flourish and blossom, if there’s harmful bacteria on our food then we may causing more harm than good.

Tip 3:  Cold & lukewarm water for fruit

Fruits and veggies are vitamin dense but hot water can damage some vitamins, especially vitamin C and vitamin B.  Hot water is great for ginger and cinnamon, but when working with melons and berries, stick to cooler water temperatures.  The fruit will stay in tact better and you will retain more vitamin content.

Tip 4:  Use fresh fruit

I enjoy the convenience of frozen fruit but not when infusing.  For the sake of mankind stick to fresh fruit when infusing or you will be drinking globs and blobs of shapeless mush…now, doesn’t that sound appetizing.

Tip 5:  Keep for 3-4 days max

Fresh fruit is a breeding ground for bacteria, especially after the fruit has been opened and exposed to air.  Add this to the bacteria present in water and you can imagine the damage and dangers of letting infused water sit in the refrigerator for longer than a few days.  Remember, these infusions are not pasteurized and bacteria can grow more easily.

Tip 6:  Eat Up

Fruit infusions are beautiful because they are a drink and an eat all in one.   Before, during, or after your drinking session you can eat the yummy fusion ingredients and take in the remaining nutrients.  Two-for-one deal!

Tip 7:  Know thy ingredients

Berries:  strawberries, blackberries, raspberries

  • slice thinly or cube
  • infuse for approximately and hour
  • cool or room temperature water


  • slice thinly  (do not grind)
  • hot water works best

Citrus:  lemons, limes, oranges

  • optimal flavor and nutrients in the rinds
  • scrub the rind thoroughly
  • natural preservatives (water stays fresh a bit longer )


  • use cinnamon sticks
  • for best results, boil cinnamon stick before using
  • do not use powdered cinnamon (think cinnamon challenge)


  • slice thinly or cube
  • infuse for approximately and hour
  • cool or room temperature water


  • cut rind off
  • becomes mush quickly, drink within a day of infusing

Herbs: mint, thyme, basil

  • rip the leaves to release oil
  • use fresh herbs, stay away from dried herbs
  • hot, cool, or room temperature water

A few of my favorite infusion recipes!!!!

  • orange & cinnamon
  • orange, ginger & cucumber
  • strawberry, blackberry & lemon
  • strawberry, kiwi & lemon
  • lemon, cucumber & mint
  • watermelon, cucumber & mint