2 to 3 T. of olive oil (use 2 if the tuna is packed in oil; 3 if it's packed in water)
1/4 c. chopped parsley
1/4 to 1/2 avocado
1/2 t. kosher salt
1/4 t. fresh ground black pepper
a pinch or two of dill
Directions:
Keep in Refrigerator
diced onions
fresh lemons - squeeze every few days
tuna packets so the tuna is already cold to add to salad
Chopped parsley
chopped bell pepper
diced cucumber
pine nuts
hard-boiled egg
A container of already-chopped parsley in the freezer.
Avocado is something that's best cut up at the last minute, but thanks to the acid in the dressing, the avocado won't turn too brown if you need to hold this for a few hours.