This fresh and delicious avocado tuna salad is made at least twice a week in my house. It is so easy and you cannot go wrong making this salad. If you love tuna salad and avocados, you’re going to love two of your favorite foods all in one bite. This tuna salad doesn’t get easier than this. It’s basically a reminder of how much avocado is loved. So we chop up a few of ripe avocados and fold it into our popular tuna salad recipe and there you are. It’s an instant lunch that is great in a sandwich. An avocado tuna salad is a killer lunch. And if you want to go lower carb, serve it with some crackers or chips. The ingredients are mixed together with some fresh cilantro and a zesty lime vinaigrette that takes just minutes to put together.
The end result is a fresh, protein-packed meal that’s totally satisfying. Serve it on a roll, over greens, or even with a side of tortilla chips. To begin with, slice one large cucumber and transfer it to a large mixing bowl. Next, to the avocados, you can use three medium or two large avocados, the more the merrier. Slice your avocados up and add them to the bowl, the avocados are going to give your salad a healthy creaminess. Drain and break up your tuna with a fork, use around 15 ounces of tuna because it gives the salad a nice amount of protein. The next step is to peel and thinly slice a medium red onion and add that right into your bowl.
Chop half of a small bunch of cilantro and add that to your salad with two tablespoons of fresh lemon juice and the cilantro and lemon will give your salads the flavor you need. finally, add two tablespoons of extra virgin oil with pepper and salt to taste. Toss that together and that is really all there is. You can serve this salad for dinner as a side salad but it’s also a really satisfying lunch because it is loaded with protein from the tuna.
- 1 5 oz can tuna packed in water or oil drained
- 1 ripe avocado roughly chopped
- 1/2 cup cucumber chopped
- 1/4 cup minced celery
- 1/4 cup minced red or green onion
- 2 Tbsp chopped fresh cilantro or parsley
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- Place all of the ingredients in a medium bowl.
- Mix with a fork or spoon until the avocado is roughly mashed and mixed through.
- Serve on lettuce wraps, toast, or in a sandwich.
- To store, cover tightly with plastic wrap and refrigerate for up to 2 days.