Packed with protein, healthy fats, and fiber, these are perfect for lunch, a light dinner, or a filling snack. Creamy avocado halves cradle a flavorful tuna salad with crunchy celery, fresh herbs, the tang of capers and a hint of Dijon mustard—flavorful, nutritious, and ready in just 10 minutes.

YIELD: 2 SERVINGS

2 ripe avocados, halved and pitted

1 can (5 oz) tuna in water, drained

2 tsp olive oil or avocado mayo

½ celery stalk, finely diced

1 Tbsp red onion or shallot, finely diced

1 tsp fresh herbs (parsley, chives, or your choice)

1 Tbsp capers, rinsed, drained and chopped

¼ Tbsp Dijon mustard

Salt and pepper, to taste

Optional: Sriracha and avocado mayo drizzle

In a small bowl, combine the tuna, olive oil or mayo, celery, red onion or shallot, herbs, chopped capers, Dijon mustard, salt, and pepper. Mix until evenly combined.

Slice the avocados in half and remove the pits.

Spoon the tuna mixture into each avocado half.

Optional: Mix 1Tbsp avocado mayo with 1 tsp sriracha and, if desired, a squeeze of lemon. Drizzle over the tuna salad stuffed avocados for a zesty finish.

Serve immediately.

Recipe courtesy of Kendra Campbell.