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Carrot, Tuna, and Avocado Salad
- 3 large carrots, peeled and julienned
- 1/2 medium onion, sliced thinly
- 1 teaspoon salt
- 5 ounces canned Italian tuna, drained
- 1 avocado, cut into cubes
- a few sprigs of parsley, minced (about 2-3 tablespoons)
- 2 teaspoons sesame oil
- 1/4 teaspoon black pepper
- salt to taste
Directions:View on PBS Food
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