Tuna Salad | Paleo | Gluten-free | The JOYful Table

Ingredients

• 425g can tuna (wild caught), drained
• 1 lge lebanese cucumber(s), diced
• 1 carrot(s), grated
• 2 - 3 cups green cabbage, finely shredded (you can also add red cabbage)
• 1 celery stick(s), diced
• 1/2 cup sauerkraut, optional
• 1/4 cup mayonnaise, (homemade egg mayonnaise preferred)
• 3 hard-boiled egg(s)
• 1 lge avocado(s), diced
• 1/4 tsp pink Himalayan salt, and ground black pepper to taste
• 3 - 4 lge iceberg lettuce, leaves to serve