Tuna and Avocado Salad with Whole Wheat Pita

Ingredients

• Canned tuna in water 120 g
• Avocado 1/2 medium
• Mixed greens 1 cup
• Whole wheat pita bread 1 medium
• Olive oil 1 tbsp

Method

1. Prepare the tuna. Open the can of tuna and drain the water completely. Place the tuna in a medium-sized bowl and gently flake it with a fork to break it into smaller pieces.
   Tip: Draining the tuna well prevents the salad from becoming watery.
2. Prepare the avocado. Cut the avocado in half lengthwise. Remove the pit carefully by tapping it gently with a knife and twisting it out. Scoop out half of the avocado flesh with a spoon and cut it into small cubes or slices.
   Tip: Use ripe avocado for a creamy texture. If it’s not ripe, the avocado will be hard and less flavorful.
3. Combine salad ingredients. Add the avocado pieces and mixed greens to the bowl with the tuna. Drizzle the olive oil over the salad ingredients. Gently toss everything together using a spoon or salad tongs until well combined and coated with olive oil.
   Tip: Be gentle when mixing to avoid mashing the avocado.
4. Warm the pita bread. Heat the whole wheat pita bread in a dry skillet over medium heat for about 1-2 minutes on each side until warm and slightly toasted. Alternatively, you can warm it in a toaster oven or microwave for 30 seconds.
   Tip: Warming the pita makes it more pliable and enhances flavor.
5. Assemble and serve. Cut the warm pita bread in half to create pockets or serve whole on the side. Spoon the tuna and avocado salad into the pita or serve the salad alongside the pita bread on a plate. Enjoy immediately for the best taste and texture.
   Tip: If you prefer, you can add a squeeze of lemon juice or a pinch of salt and pepper to the salad for extra flavor.

Pro tips

• Use ripe avocado for a creamy texture and better flavor.
• Drain canned tuna thoroughly to avoid watery salad.
• Warm pita bread before serving to enhance softness and taste.