- 2 5-oz cans of tuna
- 1 avocado, mashed
- 2 tablespoons yellow or brown mustard
- 4 stalks celery, diced
- ¼ cup parsley, chopped
- 2 tablespoons lemon juice
- 2 green onions, diced
- ¼ red onion, diced
- freshly-ground black pepper and sea salt to taste
- 1 bunch collard greens
INSTRUCTIONS:
- Drain tuna and add it to a large bowl. Mash with the avocado and mustard until incorporated. Mix in the celery, parsley, lemon juice, green onions, red onion, and salt and pepper to taste.
- Next, take one collard green and lay it flat with the backside facing up and slice off the top of the stem
- This recipe makes 4 servings. Depending on the size of your collard greens, you can divide the salad amongst four greens, or if the greens are rather small, you may choose to use 6 - 8 green instead. Divide the tuna salad amongst the appropriate amount of collard greens and then wrap them up.
- Chill until serving.
Source: In Sonnet's Kitchen
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