Paleo Tuna Salad with Avocado, Bacon and Chipotle Aioli

• Meat

  • 4 slices Nitrate free bacon

• Seafood

  • 2 5oz cans Bumble bee solid white albacore

• Produce

  • 1/2 Avocado, medium
  • 1/2 tsp Chipotle pepper, ground
  • 1 tbsp Chives, Fresh
  • 1 squeeze Lemon, Fresh
  • 1 tsp Onion powder
  • 1 Salad greens

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Lemon juice, fresh
  • 1/2 tbsp Mustard, brown

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1/3 cup Red pepper
  • 1/4 tsp Sea salt, fine-grain

• Oils & Vinegars

  • 1/2 cup Olive oil, light flavored

• Other

  • Immersion blender

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg
• ½ tbsp brown mustard
• 2 tsp fresh lemon juice
• ¼ tsp fine grain sea salt
• ½ tsp ground chipotle pepper
• 1 tsp smoked paprika
• 1 tsp onion powder
• ½ cup light flavored olive oil
• Immersion blender
• 2 5oz cans Bumble Bee Solid White Albacore drained
• 4 slices nitrate free bacon (sugar free for Whole30) cooked until crisp, drained, and crumbled
• ⅓ cup finely chopped red pepper
• ½ medium avocado
• ¼ cup of the above recipe for Chipotle Aioli
• 1-2 tbsp fresh chives for garnish
• Extra squeeze of fresh lemon *
• Salad greens for serving

Directions

• Add all ingredients to a tall container with the olive oil being the last ingredient you add. Put the immersion blender in the container before turning on. Turn on and blend on high for 30 seconds, slowly raising the blender and then lowering to fully emulsify.
• In a large bowl, combine the albacore, chopped pepper, crumbled bacon, and avocado (cubed), Serve over salad greens and spoon desired amount of chipotle aioli over salad to serve, then top with fresh chives for garnish.
• Store leftover aioli covered in the refrigerator for up to 4 days. Enjoy!