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• 2 cans chunk light tuna in water, drained
• 1/4 cup reduced fat mayonnaise
• 1/4 red bell pepper, finely diced, or substitute celery
• 3 avocados
• 1/2 lemon
• 1/4 tsp salt, or to taste

1. In a medium bowl, combine the tuna, mayonnaise, bell pepper, or celery.
2. Cut the avocados in half lengthwise, remove the pits, and sprinkle them with lemon juice and salt. Fill the avocadoes with the tuna salad, mounding the tuna. You can eat the salad and avocado flesh right out of the avocado skin bowl.

source: SOS The Six O'Clock Scramble to the Rescue by Aviva Goldfarb

tags: vegetarian, pareve, summer