Edmond and Margaret
Edmond and Margaret, featured Co-op Owners
We joined the Co-op because we wanted to improve our diet and eat more organic. Our favorite things to shop for at Basics are fruits, vegetables, spices, and tea. We love the healthy options and discounts that come with Ownership, and we appreciate the high quality products.
One of our favorite recipes is Tuna Salad with Avo Mayo, from The Autoimmune Wellness Handbook. Enjoy!
AVO MAYO (You can also buy this pre-made at Basics if you're low on time)
1 avocado
½ c olive oil
¼ c water
1 lemon, juiced
1 clove garlic
½ tsp turmeric
½ tsp sea salt
SALAD
1 12 oz can tuna, drained
3 ribs celery, finely chopped
1 carrot, finely chopped
3 radishes, finely chopped
½ c grapes, halved
1 Tbsp minced fresh dill
Fresh salad greens
INSTRUCTIONS:
1. Place all of the mayo ingredients for the flavor you choose into a blender. Blend on high for a minute or two, until a thick sauce forms (when freshly made it should resemble the consistency of conventional mayo). If the sauce is too thick, thin with water until desired consistency is reached.
2. Combine the tuna, celery, carrots, radishes, grapes, and dill in a bowl with the mayo and stir to combine.
3. Serve on top of a bed of fresh salad greens.
STORAGE: Keeps for a few days in the refrigerator. Garlic mayo will harden in the refrigerator, but will re-soften after 20 minutes at room temperature.