Recipe: Tuna Salad with Watercress (with avocado, cucumber, and cilantro)

TUNA SALAD WITH WATERCRESS

5 cups watercress, coarsely chopped and heavy stems removed
2 celery ribs, chopped
1 European cucumber, unpeeled and chopped
4 green onions, chopped
1/2 cup fresh cilantro, chopped
Salt
2 tablespoons olive oil (or to taste)
2 teaspoons champagne vinegar (or to taste)
Freshly ground pepper (to taste)
1 avocado, chopped
2 cans (6 1/2-ounces each) chunk light tuna in olive oil, drained and broken into chunks

In a salad bowl, mix the watercress, celery, cucumber, green onions and cilantro. Add a sprinkle of salt and toss to combine.

Trickle olive oil over the greens and toss. Sprinkle with vinegar and black pepper and toss again. Adjust seasonings if necessary.

Add avocado and tuna chunks and toss gently.

Makes 4 servings

Per serving: 332 calories (58 percent from fat), 28 g protein, 8 g carbohydrates, 5 g fiber, 22 g fat, 15 mg cholesterol, 343 mg sodium.

Source: Living Low-Carb by Fran McCullough