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Cinco de Mayo

Healthy Cinco de Mayo Avocado Recipe

Cinco de Mayo, a holiday often confused with Mexican Independence Day (which actually takes place on September 16), is celebrated on the fifth day of May each year to commemorate the Mexican army’s victory over French forces at the Battle of Puebla. The Battle of Puebla, was led by General Iganacio Zaragoza on May 5, 1862.

In Mexico, people celebrate the day with parades and other festive events even including battle recreations. In Mexico, some of these celebrations take place in Puebla where the original battle occurred. Here In the United States, Cinco de Mayo has become an increasingly popular day to honor Mexican-American culture, spend time with friends, attend parties, listen to traditional mariachi music and of course enjoy authentic Mexican food.

Here at Morrison we are taking the Cinco de Mayo holiday one step further and celebrating a month long Fiesta de Mayo. This month in our Morrison cafés, we will continue the Cinco de Mayo excitement by featuring fresh ingredients and bold Latin flavors in options like homemade salsa and quesadillas. We love Mexican food and know it can be both nutritious and delicious. You can get in the holiday spirit today with this healthy tuna stuffed avocado recipe from Executive Assistant Chef, Heidi DeCosmo.

Avocados are a perfect Cinco de Mayo superfood. They are packed with nutrients like fiber, potassium, magnesium, folate, and vitamins B6, C, and E. Hot peppers give this healthy tuna stuffed avocado recipe an additional punch. Research suggests that capsaicin, the element which gives peppers their heat can suppress the growth of prostate cancer cells. Tuna has more protein than chicken and is typically affordable and easily accessible at your local grocery store. Tuna also contains selenium, magnesium, potassium, and omega 3 fatty acids.

Healthy Tuna Stuffed Avocado Recipe
Makes 2 servings


–          1 avocado, halved and pitted

–          1 (4.5oz) can tuna, drained

–          ¼ cup diced red bell pepper

–          1 tablespoon minced jalapeño

–          ¼ cup cilantro leaves, roughly chopped

–          1 tablespoon lime juice

–          Salt and pepper (to taste)


Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork. Add the tuna, bell pepper, jalapeño, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed. Scoop the tuna into the avocado bowls. Season with salt and pepper.

Per serving: Calories 210 | Protein 17g | Total Fat 13g | Saturated Fat 2g | Carbs 8g | Dietary Fiber 6g | Cholesterol 27mg | Sodium 365mg

About the Author

Chef DeCosmo serves as the Executive Assistant to Chef Cary Neff, the Vice President of Corporate Culinary Services for Morrison Healthcare. She works alongside the Morrison Culinary team to develop and implement all new hospital menus, culinary concepts, and recipes. Chef DeCosmo has worked alongside Chef Neff as his recipe developer, tester, and editor for his Conscious Cuisine© Cookbook. She is an accomplished lecturer, cooking instructor, and chief developer of the award-winning Flavors 450 concept as well as the Central Table Café for Morrison Healthcare.

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