Avocado Tuna Salad

This Avocado Tuna Salad is made with very simple ingredients. It is very easy to make and has a surprising combination of ingredients that work well together. You can eat it as a side dish with your dinner or for a very satisfying quick lunch.

I’m taking advantage of the yummy goodness of avocado. I don’t need to put mayo in my salad because the avocado gives a highly filling creaminess to it like mayo. The balsamic vinegar gives an incredible kick to it. You could also use homemade dressing for a fresh flavour. This could be my go-to lunch from now on, and the best thing about this is, it’s Keto friendly.  

Avocado Tuna Salad Recipe


15 ounces tuna in oil, drained and flaked

1 cucumber, sliced

1 large avocado, pitted, peeled and sliced

1 small red onion, thinly sliced

Drizzle of balsamic vinegar (store bought)

1 teaspoon sea salt

1/8 teaspoon black pepper  

How to Make Avocado Tuna Salad?


1. In a large bowl, combine all the ingredients.  

2. Drizzle the salad with balsamic vinegar, salt and pepper.  

3. Toss to combine.

Serve and share this Avocado Tuna Salad to your family and friends!

What kind of Tuna is best for Tuna Salad?  

I actually prefer drained chunk tuna in oil, but for some reason, my husband bought a sandwich tuna so I don’t have any choice but to use it. I guess the tuna brand would depend on your liking.  

Did you make this Avocado Tuna Salad? Please leave us a comment below.




Avocado Chocolate and Cashew Brownies

Today I made Avocado Chocolate and Cashew Brownies at my kitchen. It was a sunny but lazy Saturday for me so we stayed home and did nothing. I woke up early but I didn’t want to get out of bed. My back was sore and I can feel that bending is going to be hard for me. I decided to stay in bed some more. Until my phone alarmed. Time for my medicine… What for? It’s for my blood pressure if you asked.

Literally, we were just watching Netflix all day. As some of you know, my family is fond of Kdrama (Korean Drama Series). I just finished watching Oh My Ghost the other day. It was really good! Switched kept on popping as a suggested movie for me for a few days now so I clicked it and found out that it wasn’t Korean but Japanese. We continued watching as it was really good. We loved the plot. Mind you, we finished watching it today. It was just 6 episodes so it just took us a few hours to finished the whole series.

So what did I do aside from watching Netflix? I made a non-fancy breakfast – just avocado and egg toast partnered with homemade cappuccino. My coffee was a bit off because we tried a new brand and it didn’t pass my standard. It wasn’t strong as it was claiming. I made pesto pasta for lunch with homemade garlic bread. And then afternoon tea. What’s for afternoon tea? My kids got hungry all of a sudden. “Mom, I’m hungry! The little one said.” “What? I thought we just ate.” He was hungry all the time, sometimes I think there’s something in his tummy, perhaps an anaconda, but actually he just needs more food as he’s growing.

Anyway, so what’s for afternoon tea? I looked in the kitchen and thought really hard. As I saw the avocado sitting on the bench top, I know I needed to bake it. It’s just one avocado from 4 pcs. that we bought in Countdown the other day. It will get rotten if I didn’t eat it today but I didn’t want to have it raw at the moment as I just had one this morning. I knew straight away that that single avocado was lonely and needs to be in the oven.

By the way, I was so happy that avocados are back in the shelves and they’re cheaper compared to a few months ago. I’m still waiting until it’s a .99 cents a piece. I would indulge myself with avocados. I could have an avocado spa lol!

So without further ado (or should I say, my non sense intro)… here are the things you need to make Avocado Chocolate and Cashew Brownies.


¼ cup coconut oil, melted
½ cup white granulated sugar
½ cup maple syrup
2 large eggs, lightly beaten
1 tsp. vanilla extract
¼ tsp. baking powder
1/3 cup chocolate powder
1 cup flour
¼ tsp. salt

1/3 cup dark chocolate chips or
½ cup chopped cashew

Himalayan Salt or Sea Salt


1. Preheat oven to 350 F or 180 C.

2. Line an 8×8-inch baking pan with baking paper on the bottom. Lightly greased with coconut oil or lightly coat with cooking spray.

3. Mash the avocado in a bowl.

4. In a separate bowl, combine oil, sugar, maple syrup, avocado, eggs and vanilla extract. Mix well.

5. In another bowl, combine baking flour, chocolate powder, flour and salt. Mix well.

6. Combine the wet ingredients to dry ingredients. Mix well.

7. If using chocolate chips or cashew, this is the time to add it. Using a spatula, fold in the mixture until everything is incorporated.

8. Pour batter into prepared pan, spread evenly.

9. Bake for 30-25 minutes or until toothpick inserted in center comes out clean.

10. If desired, sprinkle with Himalayan or sea salt on top.

11. Cool on a wire rack for 10 minutes before removing from pan.

12. Cut into equal squares. Makes 16.

13. Serve and enjoy with family and friends!


Asparagus, Avocado and Tomato Salad

Eating fresh asparagus is very new to me. Yes, for those of you who don’t know, you could asparagus without cooking it. I just learned it this week when I tried a new recipe with prawns and couscous. I was so hesitant at first but when I took a bite, I like its crunchiness and I could feel its freshness bursting into my mouth. Last year, I was so happy to learned that you could also eat white fresh button mushrooms! I so love mushrooms!!! I could eat mushrooms for a week.

This is actually my original recipe (Disclaimer: I didn’t copy this recipe from anybody else’s but if there’s a recipe out there that is the same as this one, it probably just a coincidence). These are all just the ingredients I got from my fridge and so I toss them all and voila, I created my own salad recipe! I love how proud I was in making this and claiming it’s my own. Well, salad is usually boring and I got to admit that posting a salad recipe is not that interesting as well. But for people just like me, who likes to try different combinations of food and still learning about healthy food, searching for salad recipes is still a challenge, and this post will be helpful for them.

One thing I’ve learned in making salad is that LESS INGREDIENT is BETTER. Probably 3-5 vegetables/fruits in a bowl is better than getting over board. Dressing is important, it brings excellent flavor to your usual tasteless salad (especially the lettuces), but if you’re trying to lose weight, I recommend sticking to low calorie balsamic vinegar or mix 1 Tbsp olive oil to lemon juice, or simply squeeze lemon juice on top of your salad, and it’ll be fine!


2 cups of baby lettuce
half of avocado, cubed
1 cup cherry tomato, halved
2 spears asparagus, thinly sliced
1 Tbsp. Balsamic Vinegar
pinch of salt and pepper to taste


1. Put baby lettuce on a plate or bowl, start adding the thin slices of fresh asparagus, topped with cherry tomatoes and avocado.

2. Add the dressing (balsamic vinegar) and season with salt and pepper.

3. Serve and enjoy!!!

Original Recipe: A Slice of Kate


Avocado Shake

We had ripe avocados in our fruit bowl and we had vanilla ice cream in the freezer so I thought of making avocado shake last night since the weather wasn’t too cold. My 8 year old daughter insisted to make it for us so with my permission and assistance, she made this yummy, healthy, refreshing drink for all of us. Below is the recipe for avocado shake:


1 ripe avocado
1 cup condensed milk
1 cup crushed ice
1 – 3 scoops of vanilla ice cream


1. Simply put all the ingredients together in the blender for 2-3 minutes.
2. When completely blended, pour the shake into a glass and enjoy.

Share and enjoy with family and friends!!!