Ingredients

Instructions

  1. In medium bowl, combine avocado, tuna, oil, lemon juice, chives and mustard.
  2. Mix well.
  3. Spoon mixture into shells.
  4. Place 1/4 c of baby greens on 4 plates.
  5. Top with cantaloupe wedge.
  6. Arrange 3 stuffed shells per plate, around cantaloupe wedge.
  7. Drizzle with balsamic vinaigrette.