Books & Spoons Recipe for AVOCADO TUNA SALAD

I love how this fresh and filling, colorful avocado-tuna salad worked out. I admit I am not the biggest fan of avocado, but I really did enjoy this salad, and it was good for the next day as well. 
The salad can be used in various ways, even as a filling for a layered sandwich if you chop the ingredients small enough. You can do a fancy setting for a Sunday brunch by serving it from the shell of the avocado with toast, or you can set in a buffet table for a lunch party to be enjoyed with a side of a good artisan bread.  
I hope you enjoy it!
'Till next time
~ Cheers!

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AVOCADO TUNA SALAD

• 1 ea Bell Pepper
• 8 ea Cherry Tomatoes
• 2 ea Garlic Cloves
• 2 ea Spring Onions
• 1 can of tuna in water
• 1 ea Avocado
• 1/2  Lime, juice
• 1 TBSP Parsley, chopped
• Salt + Pepper

1. Chopped the pepper and spring onions into small pieces
2. Quarter the tomatoes 
3. Crush the garlic
4. Cut the avocado into small pieces
5. Drain the water from the tuna  
6. Mix the ingredients together with the drained tuna
7. pour over the lime juice and lightly mix the salad
8. Season with salt and pepper to the taste 
9. Springle with the chopped parsley before serving