Avocado Tuna Salad Recipe
Introduction
This Avocado Tuna Salad is a fresh and satisfying dish that’s perfect for a quick lunch or light dinner. Combining creamy avocado, crisp cucumber, and flavorful tuna, it’s both nutritious and delicious.
Ingredients
- 15 oz tuna in oil, drained and flaked (3 small cans)
- 1 English cucumber, sliced
- 2 large or 3 medium avocados, peeled, pitted, and sliced
- 1 small/medium red onion, thinly sliced
- 1/4 cup cilantro (about half of a small bunch)
- 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
- Step 1: In a large salad bowl, combine the sliced cucumber, sliced avocado, thinly sliced red onion, drained and flaked tuna, and cilantro.
- Step 2: Drizzle the salad with the lemon juice, olive oil, sea salt, and black pepper. Toss gently to combine all ingredients evenly. Serve immediately.
Tips & Variations
- Use fresh lemon juice for the best flavor and brightness.
- Add a pinch of crushed red pepper flakes for a mild kick.
- Substitute fresh parsley for cilantro if you prefer a different herb flavor.
- Serve on a bed of mixed greens or with crusty bread for a fuller meal.
Storage
Store the salad in an airtight container in the refrigerator for up to 1 day to maintain freshness. Because avocado browns quickly, it’s best to enjoy this salad the same day it’s made. If storing, gently stir the salad before serving and add a little extra lemon juice to brighten flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tuna in water instead of oil?
Yes, canned tuna in water works well. Just be sure to drain it thoroughly and consider adding a little extra olive oil for richness.
How do I prevent the avocado from browning?
Using fresh lemon juice helps slow browning, and adding the avocado just before serving minimizes exposure to air. Storing the salad tightly covered also helps reduce discoloration.
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Avocado Tuna Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Avocado Tuna Salad recipe combines creamy avocados, flaky tuna, crisp cucumber, and zesty lemon dressing for a refreshing and healthy dish that is quick to prepare and perfect for a light lunch or dinner.
Ingredients
Salad Ingredients
- 15 oz tuna in oil, drained and flaked (3 small cans)
- 1 English cucumber, sliced
- 2 large or 3 medium avocados, peeled, pitted & sliced
- 1 small/medium red onion, thinly sliced
- 1/4 cup cilantro (1/2 of a small bunch)
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
- Combine Ingredients: In a large salad bowl, add the sliced cucumber, sliced avocado, thinly sliced red onion, and drained tuna. Add the 1/4 cup cilantro on top for freshness and flavor.
- Make Dressing and Toss Salad: Drizzle the salad ingredients with 2 tablespoons freshly squeezed lemon juice and 2 tablespoons extra virgin olive oil. Sprinkle 1 teaspoon sea salt and 1/8 teaspoon black pepper, adjusting salt to taste. Gently toss all ingredients together until well combined and evenly coated with the dressing.
- Serve: Serve the salad immediately to enjoy the creamy texture of avocado combined with the savory tuna and crisp vegetables. It pairs well with fresh bread or on its own as a light meal.
Notes
- Use ripe but firm avocados to avoid a mushy salad.
- Adjust seasoning to taste, especially salt and pepper.
- For a spicy twist, add a pinch of crushed red pepper flakes.
- This salad is best eaten fresh but can be refrigerated for up to 1 day; avocado may brown slightly.
- Substitute cilantro with parsley if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: avocado tuna salad, easy tuna salad, avocado salad, healthy tuna recipe, no cook salad, quick lunch, light dinner
