Add Avocado (SEE NEW ADDRESS: addavocado.wordpress.com): salad

I love fish tacos. I don't understand how anyone couldn't love fish tacos, well unless they just don't like seafood or unless they happen to be my mother. MOM, try them. Seriously. They are so good. I digress. I created this slaw as I usually order fish tacos out at restaurants and they always have some delicious mango or pineapple slaw to go with it. I figured I can make something just as yummy at home. This is also great as a side for sandwiches or even on its own. I recently served this with cuban sandwiches which all paired really well together. The kahlua pork on the sandwiches and pineapple were meant to be eaten together.

Its creamy, savory, and sweet but also a bit crunchy due to the broccoli slaw. Its a great dish any time of year, and everyone will be impressed when you show up with this deliciousness.

1 bag broccoli slaw mix
2 avocados cut into chunks
3/4 cup raisins
1/2 cup light mayo
3/4 cup cilantro salad dressing (trader joes) - or make your own
1/2 fresh pineapple cut into small chunks
3 tbsp minced red onion
1 tbsp lime juice
1/2 tsp red pepper flakes

DIRECTIONS:

Empty bag of slaw into large mixing bowl
Add pineapple, raisins, & onions
Mix in mayo and cilantro salad dressing - adding more of either ingredient if you wish.
Add in lime juice, red pepper flakes and mix again.
Add avocado last and serve

Step 2: Adding pineapple, onion & raisins to bagged slaw

Step 5: Mixing all ingredients - avocado last

Dinner is served!

So its pouring snow here in Kansas City, and I am having a snow day! First off, snow days aren't what they used to be. Unfortunately today I didn't play in the now, eat grilled cheese w/ tomato soup, nor did I drink hot chocolate. But I did stroll down memory lane a bit when I made tuna salad today. My family often made tuna salad and they lovingly called them 'tuna bombers'. I think the term stemmed from us packing so much salad on the bread it was going to be a 'gut bomb'. Yeah - we are weird.

Tuna salad isn't anything fancy, but its a staple at our house now. I always have the ingredients for it and we make it a lot. I love it. I take it work since I usually eat at my desk, my husband loves it, you can put it on sandwiches, green leaf salads, pasta salad, eat it w/ crackers, eat it by itself, whatever! If its going to be a staple, then it should be delicious right? So I took that tuna salad from my childhood and pumped it up a bit. I think its delicious and hope you do too. :)

Snowy Tuesday that started us down the tuna salad path

INGREDIENTS:

2 cans of albacore tuna in water
3 large eggs
3 tbsp diced pickled jalapeños
3 diced pickle slices (I use the long sandwich slices or you can use 2 large spears. The slices are easier to get an even dice)
2 green onions sliced into extremely thin rings (only use the section from the white base halfway up the stalk - using more of the white part than the green)
3 tbsp light mayo
3 tbsp yellow mustard
1 tbsp dried dill
1 tsp ground black pepper
1/2 tsp salt + more on hand for final seasoning

DIRECTIONS:

Boil the 3 eggs until hard boiled. Put eggs into cold water and once the water begins to boil, set timer to 7 minutes. Keep boil at a soft rolling boil to ensure eggs don't crack in the process.
Pull eggs off heat at 7 minute boiling mark and leave in water for 3 more minutes. Dump out most of hot water and run lukewarm water over eggs until they are cool enough to handle.
Starting with one egg only, peel and slice in half to ensure the eggs are done. chop and set aside.
If eggs are done, chop and set aside.

If eggs are not done, toss other eggs into microwave for no more than 15-30 seconds to ensure they are done. After 7 boiling minutes they should just need a bit of a push.

Strain canned tuna from water, and put into bowl. Using a fork, break apart large chunks.
To the tuna add the chopped green onion, pickle and jalapeno.
To the bowl add the remaining ingredients - mayo, mustard, salt, pepper, dill.
Mix well and taste. Tuna salad is great since you cant really mess it up. Add any more ingredients you aren't tasting or you would like to taste more of.
Cover and refrigerate for at least 1 hour.
If serving a sandwich, toast the bread and load up with tuna salad.