Description
This Avocado Tuna Salad is a quick, fresh, and nutritious dish perfect for a light lunch or a healthy snack. Combining creamy avocado, flaky tuna, crisp cucumber, and zesty lemon dressing, this salad offers a delicious balance of flavors and textures, ready in just 10 minutes.
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 (about 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
- Prepare the Ingredients: In a large salad bowl, combine the sliced cucumber, sliced avocado, thinly sliced red onion, drained and flaked tuna, and cilantro. Make sure the avocado slices are fresh to avoid browning and the tuna is well-drained to prevent excess oil in the salad.
- Add the Dressing: Drizzle the salad ingredients with freshly squeezed lemon juice and extra virgin olive oil. Season with sea salt and black pepper to taste. These ingredients bring a bright and savory flavor to the salad.
- Toss and Serve: Gently toss all ingredients together ensuring the dressing coats everything evenly. Serve immediately to enjoy the fresh textures and flavors at their best.
Notes
- For best results, use ripe but firm avocados to maintain texture.
- You can swap lemon juice with lime juice for a different citrus twist.
- If preferred, replace cilantro with parsley or omit for a milder flavor.
- Serve chilled or at room temperature depending on preference.
- This salad is best consumed fresh but can be stored in the fridge for up to 1 day, covered tightly to prevent avocado browning.
