Avocado Tuna Salad

I've wanted to combine fresh avocado into
a canned tuna salad recipe for a long time.
This salad tastes fresh and has a kick to it.
Not hot, just a little vinegar from the mustard.
This salad should be refrigerated and served cold.
Serve on a bed of fresh lettuce or in a sandwich.

Ingredients
1 fresh ripe avocado
10 ounces canned tuna, drained
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped red onion
2 tablespoons mayonaise
dash of salt and pepper
dash of prepared mustard

Directions:
Peel carrots an celery then dice.
Peel and dice red onion.
In a mixing bowl combine carrots,
celery, onion, mayonaise and mustard.
Season with salt and pepper to taste.