By 300 Sandwiches
I am training for my second Brooklyn Half Marathon in May. I love the eight week workout schedule it forces me to stick with. I enjoy exploring new city blocks and different neighborhoods as I put more mileage on my shoes. It’s also the best way to window shop; you see pretty things in stores, but you run by before you can spend money. And, burning more calories means I need to eat more calories!
After running, I wanted a healthy lunch for E and I, since I’d made a few heavier sandwiches lately. I saw ideas for tune and avocado salad on Pinterest health and fitness boards and thought post-workout would be an ideal time to make some. Plus, I’d finally put those two avocados chillaxing on the kitchen counter to good use. Those, plus the lettuce, was really the only thing green about it. Happy St. Paddy’s day anyway.
Yes, I did put sliced tomatoes on the sandwich, because I wanted them. Yes, E promptly picked them off before he took a bit. But he finished the rest of the sandwich. #itstillcounts
1 whole wheat wraps
1 12 oz can tuna
1 1/2 very ripe avocados, sliced
1 tablespoon paprika
2 teaspoons lemon juice
1 teaspoon black pepper
1 teaspoon ground mustard
2 carrots, shredded
1/2 red onion, sliced
3 or 4 small cocktail tomatoes, sliced
1 cup greens
1 tablespoon balsamic vinaigrette
Mash tuna and avocado, then mix in paprika, black pepper, and lemon juice in bowl with fork. Dress greens in balsamic vinaigrette and black pepper. Spread wrap on workable surface, and layer on greens, tomatoes, carrots and red onion, then scoop on tuna and avocado salad. Fold or roll up wraps, and cut in half. You’ll have enough tuna salad for at least two large wraps.