Sautéed Beet, Orange, Tuna, and Avocado Salad


  •  1 can of wild tuna
  •  1 medium red beet, chopped
  • 1 orange, peeled and cut into segments
  •  1 small avocado, chopped
  • 1 Tbsp. olive oil
  •  1 Tbsp. coconut oil
  • 1 Tbsp. balsamic vinegar
  • Salt and pepper, to taste


1.) Heat skillet to medium-high heat. Add 1 Tbsp. of coconut oil to

skillet, add beets and cook for about 10 minutes.

2.) To make dressing: In a small bowl, combine the olive oil, vinegar,

and salt and pepper.

3.) Toss all Ingredients together (including tune), drizzle dressing and


*Note: You can skip the sautéing and go raw!

You might also like...