Avocado Tuna Salad
Make this healthy Avocado Tuna Salad in 10 minutes! Creamy avocado, fresh veggies, and protein-packed tuna for a quick, filling meal.
Servings: 4
Ingredients
- 2 cups chopped cucumbers cubed or coarsely chopped
- 2 avocados cubed
- 10 oz canned tuna drained and flaked
- ½ cup finely chopped red onion
- 4 Tablespoons chopped fresh parsley for garnish
Dressing
- ¼ cup extra virgin olive oil
- 2 Tablespoons lemon juice
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon dry oregano optional
Instructions
- Prepare the salad: In a large mixing bowl, combine the chopped cucumber, avocado, tuna, and red onion. Sprinkle with fresh parsley.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, salt, pepper, and oregano (if using) until well blended.
- Toss and serve: Pour the dressing over the salad and gently toss to coat. Taste and adjust seasoning if needed. Serve immediately.
Notes
- Use ripe but firm avocados - they should be creamy but still hold their shape when cubed. If they’re too soft, the salad can turn mushy.
- Drain tuna well - I always press out extra liquid so the salad doesn’t get watery.
- Chop cucumber into even pieces so every bite has the perfect crunch.
- Add extras for variety – sometimes I add cherry tomatoes, canned white beans, a sprinkle of feta, or swap parsley for dill when I want a little change.
- Make it a meal – Sometimes I serve it with whole-grain crackers, as a sandwich, or stuffed in a pita.
Nutrition
Calories: 283kcal | Carbohydrates: 9g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 454mg | Potassium: 522mg | Fiber: 4g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 2mg
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