Mediterranean Tuna Salad

For the salad:
3 5-ounce cans tuna in water, drained
2 1/2 Celery stalks, chopped
1/2 English cucumber, chopped
3 Green onions, chopped
3 Roma tomatoes, chopped
1 Lime, Zested
10 Mint, fresh leaves, minced
1 bunch Parsley, minced
1/2 Red onion, thinly sliced

For the vinaigrette:
2 1/2 tsp Dijon mustard
1/2 cup Kalamata olives, pitted
1 1/2 Limes, juice
1 Salt and pepper, to taste
1/3 cup Avocado oil

In a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add avocado oil, salt and pepper, and whisk again until well-blended. Set aside.
Tuna Salad:
In a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, fresh parsley and mint leaves. Mix gently.
Add vinaigrette. Mix again to make sure the tuna salad is evenly coated with the vinaigrette. Cover and refrigerate for half an hour before serving.
When ready to serve, toss the salad gently to refresh. Transfer to a serving platter with a side of pita chips or pita bread. Enjoy!