Use Avocado in Chicken Salad as a Healthier Alternative

Did you know that avocado has over 50 percent less calories from fat than mayonnaise? It also has 100 percent less sodium.

So here's a fresh-tasting recipe for a chicken salad using smashed avocados instead of mayonnaise. 

INGREDIENTS:

1 large avocado (the Diva likes Pinkerton or Fuerte in spring, Hass or Carmen in summer)
1 lemon
1 can of chicken or tuna 
1 tablespoon of dill pickle relish
1 stalk of celery, diced
1/2 small purple onion, diced.

salt and pepper to taste

Salad (lettuce, tomatoes, etc., to serve the chicken/tuna mixture on) or you can put into a sandwich

DIRECTIONS:

This recipe is just like a "normal" tuna or chicken salad recipe - but instead of using mayonnaise as the binding ingredient - use half of an avocado and mash it up very well. Then add in lemon juice along with salt and pepper for taste. 

1. In a medium non-metal bowl - smash up half of the avocado very well until it's almost a liquidy paste. Then squeeze the juice from the lemon. Add salt and pepper to taste. 
2. Next, drain your can or chicken or tuna and add to the avocado mash. 
3. Add the pickle relish, diced celery and purple onion. Diced apple is also good or even shredded carrots.
4. Cut and peel the other half of the avocado, and cut into quarters. Serve the chicken or tuna salad inside the "pit whole" of the quarter avocao wedge on top of a beautiful lettuce salad.

Makes 2 servings