Anitha's Spicy Avo and Tuna Salad
Three Key Ingredients:
100g raw almonds
2 avocados, peeled and chopped or scooped
2 X 185g canned tuna in brine, drained
1 small pineapple, peeled and cut into cubes
1/2 tsp. smoked paprika
1/2 tsp. dried chili flakes
Salt, to season
A handful coriander, chopped
Squeeze of 1 lemon
1 garlic clove, chopped
3 T red wine vinegar
2 T extra virgin olive oil
Layer the avo, tuna and pineapple onto a platter.
Dry pan roast the nuts with the paprika, chili flakes and salt until golden.
Mix together the dressing ingredients and pour over the salad.
You can keep the nuts whole or you can chop roughly, and add to the dish.