This refreshing and nutrient-packed tuna salad is a heart-healthy dish loaded with omega-3s, fiber, and essential vitamins. Creamy avocado replaces traditional heavy dressings. Crisp celery provides crunch, and fresh herbs elevate the flavor. Serve it on a bed of fresh greens for a simple, nourishing lunch idea. 

Ingredients:

• 1 can (5 oz) wild-caught low-mercury tuna, drained
• 1 ripe avocado, mashed
• 1/4 cup celery, finely diced
• 1 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh parsley, chopped
• 1/2 tsp dried dill (or 1 tsp fresh dill)
• 1/4 tsp garlic powder
• 1/4 tsp sea salt (to taste)
• 1/4 tsp black pepper
• 2 cups mixed greens (such as arugula, spinach, or romaine)
• Optional: 1 tbsp capers or diced red onion for extra flavor

Instructions:

1. In a bowl, mash the avocado with lemon juice until smooth.
2. Add the drained tuna, celery, and olive oil. Mix well.
3. Stir in parsley, dill, garlic powder, salt, and pepper. Adjust seasoning to taste.
4. Serve on a bed of mixed greens and garnish with extra herbs or capers if desired.

Substitutions:

You can swap the tuna for wild-caught sardines or canned wild salmon. Both options are rich in omega-3 fatty acids, protein, and essential minerals, making them excellent substitutes for a heart-healthy meal.