Citrus Tuna Avocado Salad

• 150 g, drained very well and flaked — Canned light tuna in water, drained
• 85 g (about 1/2 medium), cut into 2 cm cubes — Avocado
• 64 g (1 large pita), cut into wedges — Whole-wheat pita bread
• 75 g, cut into 1 cm dice — Cucumber with peel
• 75 g, cut into 1 cm dice — Raw red bell pepper
• 75 g, halved — Raw cherry tomatoes
• 30 g (1 packed cup) — Raw baby spinach
• 4.5 g (1 tsp) — Extra-virgin olive oil
• 15 g (1 tbsp) — Fresh lemon juice
• 12 g (2 tbsp), thinly sliced — Raw scallion
• 0.6 g (1/4 tsp) — Ground black pepper

Method

1. 1Prepare the tuna, produce, and pitaDrain and press the tuna until no water drips, then flake it into a mixing bowl. Dice.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Pat dry the cucumberPat dry the cucumber and red pepper, halve the tomatoes, slice the scallion, cube the avocado, and cut the pita into wedges.Look for: The tuna flakes cleanly and the cucumber, red pepper, tomatoes, scallion, and avocado are dry enough that no water collects in the bowl.Safety: Do not use a tuna can that is bulging, leaking, or deeply dented at a seam; keep the drained fish cold.
3. 3Dress the spinach, cucumber, pepper, and tomatoesWhisk the olive oil, lemon juice, sliced scallion, and black pepper in the serving bowl for 20 seconds.20 secLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Toss in the spinachToss in the spinach, cucumber, red pepper, and tomatoes until lightly coated.Look for: The lemon and oil look lightly emulsified and the scallion and pepper are evenly suspended.Safety: Use clean utensils because every component is ready to eat.
5. 5Fold and serveFold all of the tuna and avocado through the dressed spinach, cucumber, red pepper, and tomatoes with three or four broad turns.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Serve the full salad immediately with every pita wedge alongsideServe the full salad immediately with every pita wedge alongside.Look for: The tuna remains flaky, the avocado remains in distinct cubes, and the pita is dry and crisp at the edges.Safety: Serve promptly or keep the salad at 40°F or colder until eating.