• 4 avocados, halved and pitted
  • 3 (4.5 oz) cans tuna, drained
  • 1 red bell pepper, diced
  • 1 jalapeno, minced
  • 1 cup cilantro leaves, roughly chopped
  • 1 lime, juiced
  • salt and pepper

Recipe@ The Stay at Home Chef

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Copyright 2016 Scoopess
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