Subject: It's Time for Lunch with Avocado Oil - Amy Hunter Cooking Class

Friend, here is an easy lunch in just a few minutes. Good for you too!
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Cooking With Avocado Oil: 
It's Time for Lunch

Hello Friend

Lunch is a busy time of day for a lot of folks, and if you’ve got a jam packed day ahead of you, it can become all too easy to rely on drive thru burgers or a salty snack from the vending machine.

I say, stop the madness. There is no reason to eat food that doesn’t taste good, no matter how busy you are. 

Good food doesn’t have to be complicated, and you don’t have to eat leftovers if that’s not your thing.

With a few minutes of prep, you can make a meal using good-for-you ingredients like high quality tuna, Mediterranean vegetables, and extra-virgin avocado oil when you try my amazing Mediterranean Avocado Tuna Salad. The avocado oil is paired with lemon juice to make an easy, citrusy dressing that coats the tuna and flavorful vegetables well. The addition of fresh herbs adds flavor and aroma. There’s no mayo, so it’s a lighter meal than traditional tuna salad.

One of the best things about this easy salad is that you can make it in minutes, no cooking required, and pack it into a reusable container to take it to work with you. Grab some whole grain crackers, and you’ve got a delicious lunch that is way better than anything you’ll get at the drive thru.

Mediterranean Avocado 
Tuna Salad
Serves 2

When I first made this salad, I followed a recipe, but since then I have adapted it based on what is available at my local grocery store’s olive bar. 

The ingredients here are a great guideline, but feel free to change it up — use different olives, different kinds of peppers, or even add some feta cheese if that’s your thing. 

Just don’t change the dressing ingredients; it’s what brings this salad all together and rounds out the flavors perfectly! 


1 6-ounce can or jar of tuna, flaked
1/2 cup artichoke hearts
1/2 cup Kalamata olives, pitted and chopped
1/4 cup sun dried tomatoes
1/4 cup roasted red peppers
3-4 roasted garlic cloves
1 small bunch parsley
1 small bunch mint leaves
5-6 basil leaves
1/4 cup extra-virgin avocado oil
2 tablespoons fresh lemon juice
Colima Sea 
Salt and lots of fresh ground black pepper


Put the tuna in a bowl and set aside.

Put the artichoke hearts, olives, sun dried tomatoes, roasted peppers, garlic cloves, parsley, mint, and basil leaves in a food processor and pulse until finely chopped (alternatively, if you want a chunkier salad, simply chop the ingredients by hand.)

Add the vegetables to the bowl with the tuna and mix well. Put the avocado oil and lemon juice in a small jar and shake until emulsified. Pour it over the tuna salad and season liberally with salt and fresh ground pepper.

Serve this wrapped in lettuce leaves, with whole grain crackers, celery sticks, or on a crusty baguette. Or remove the pit from half an avocado and scoop it inside.

One bite and you’ll never look at lunch the same way again! 
Culinary Tip #8

To get the most juice out of a lemon without a citrus reamer, follow this tip:

First, a room temperature lemon will yield more juice. 

Once your lemon is at room temperature, pound the lemon on a hard surface until it softens up considerably. 

When you cut it in half, instead of cutting through the lemon crosswise, cut it lengthwise. Squeeze the lemon halves and be amazed at how much juice you get!
In my next email...

Many baked goods get their flavor and delicate texture from butter, which has become the fat of choice for bakers everywhere. 

It offers flavor, texture, and a rich and satisfying taste most people have grown to adore.

What if you’re looking for healthier alternative to baking with traditional ingredients like butter and white flour? 

For those following special diets like Paleo or that live a gluten-free lifestyle, getting a sweet treat in now and then can seem impossible...

Cook with Love,

Amy Hunter
If you have not tried AJK's Spice Blends, you are missing out!

Click on the button below for a special introductory offer.

The pair beautifully with avocado oil and make cooking healthy so easy.

Made with Colima Sea Salt, freshly ground and blended each quarter.

Try them today!
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