Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 10 minutes
 

Instructions

For the soup:

2 large ripe Hass avocados
1 cup unsweetened almond milk
1 cup low sodium organic vegetable broth
1 large tomatillo, chopped
½ jalapeño pepper, roughly chopped (you can use 1 whole for extra heat)
1 garlic clove (optional)
2-3 tablespoons fresh lemon juice (to taste)
½ teaspoon sea salt

For the topping:

2 5-ounce cans solid white albacore tuna, packed in water
½ large red bell pepper, chopped small
1 tablespoon chopped chives
1-2 tablespoon lemon juice (to taste)
1/8 teaspoon sea salt

Directions

Place all the soup ingredients in a blender and blend until smooth. Transfer to a bowl, cover and refrigerate until ready to use.
To prepare the topping, combine all the ingredients and toss well. Spoon over the soup right before serving.