Avocado-Tuna Salad with Beet Noodles

Ingredients

• For the salad:
• 1 package GreenGiant Beet Spirals
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• freshly ground salt
• freshly cracked pepper
• 3 packed cups spring mix or other greens
• For the tuna salad:
• 1 medium ripe avocado (peeled, pitted, and lightly mashed)
• 1 5 oz can chunk lite tuna in water
• 1 1/2 teaspoons Dijon mustard
• 1 celery stalk (diced)
• 1/4 cup diced red onion
• salt and pepper

Method

1. Fill a medium pot with hot water and a pinch of salt and bring to a boil over high heat. Once boiling, open the package of Beet Spirals and add to the boiling water. Cook until no longer frozen, about 3 minutes. Drain the noodles into a colander and pat dry. Set in the refrigerator to chill, about 2 hours.3 min timer
2. In a small bowl, whisk together the olive oil and vinegar. Season with salt and pepper. Set aside.
3. Combine all of the ingredients for the tuna salad in a medium bowl, season with salt and pepper, and mix well. Set aside.
4. Divide the Beet Spirals and spring mix onto two bowls. Drizzle with dressing. Top with the avocado-tuna salad mixture. Garnish with fresh cracked pepper. Serve.