Avocado Tuna Salad Recipe
A quick and refreshing Avocado Tuna Salad combining creamy avocado, flaked tuna, crisp cucumber, and zesty lemon dressing. Perfect for a light, nutritious meal ready in just 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad Ingredients
- 15 oz canned tuna in oil, drained and flaked (3 small cans)
- 1 English cucumber, sliced
- 2 large avocados, peeled, pitted & sliced
- 1 small red onion, thinly sliced
- 1/4 cup cilantro, chopped
Dressing
- 2 Tbsp lemon juice, freshly squeezed
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt (or to taste)
- 1/8 tsp black pepper
Instructions
- Prep Ingredients: Drain the canned tuna thoroughly and flake it gently with a fork to separate the pieces. Slice the English cucumber and thinly slice the red onion. Chop the fresh cilantro finely.
- Combine Ingredients: In a large salad bowl, add the sliced cucumber, sliced avocado, thinly sliced red onion, flaked tuna, and chopped cilantro, layering or mixing slightly.
- Dress and Toss: Drizzle the salad with freshly squeezed lemon juice and extra virgin olive oil. Sprinkle the sea salt and black pepper over the mixture. Toss gently but thoroughly to combine all ingredients without mashing the avocado. Serve immediately for best freshness.
Notes
- Use ripe avocados that yield slightly to gentle pressure for best creaminess.
- Adjust seasoning by adding more lemon juice or salt according to taste.
- Serve chilled or at room temperature for best flavor.
- This salad is best eaten fresh and does not store well due to avocado browning.
- For a lower-fat version, drain tuna thoroughly and reduce olive oil to 1 tbsp.
Find it online: https://lauracooks.com/avocado-tuna-salad-recipe/