Tuna Salad with Avocado

• 2 cans low-sodium tuna (packed in water)
• 1 (or 2) avocado 
• ¼ c hummus (Sabra Pine Nut is my favorite!)
• ¼ c chopped onion (white, red, yellow or green)
• ½ c chopped bell pepper
• 3 Tbsp salsa
• 1-2 tsp curry powder
• ½ tsp cayenne pepper
• squeeze of lemon juice
• 2-3 chopped hard boiled eggs

Instructions

1. Combine the tuna, avocado & hummus in a bowl and mix well.
2. Add remaining ingredients and stir to combine.
3. Taste and adjust seasonings.

Refrigerator Pickles

Makes 3 pint jars

2 pounds cucumbers

1 1/2 cups apple cider vinegar

1 1/2 cups water

2 tablespoons pickling salt 

6 cloves garlic, peeled

3 pinches crushed red pepper flakes

3 teaspoons mustard seeds

2 dill heads (optional)

Wash and slice the cucumbers.  Leave the skin on, but wash well enough to ensure that there’s no dirt on the cucumbers.  Slice into wedge strips or rounds.

In a medium saucepan, bring vinegar, water and pickling salt to a simmer.  Once simmering, remove from heat.

Divide the spices between three clean pint jars.  Add the sliced cucumbers and pack tightly.  You don’t want to pack hard enough to bruise the cucumbers, but make sure they’re as cozy as can be.  Pour warm brine into each jar, leaving about 1/2-inch headspace.

Tap the jars on the counter top to loosen and air bubbles.

Place lids on the jars and let cool to room temperature before storing in the fridge.

Allow to rest for 2 days before enjoying.  Pickles will last up to two weeks.