Description
A light, fresh, and creamy salad featuring ripe avocados, flaky tuna, crisp cucumber, red onion, and herbs tossed in a zesty lemon-olive oil dressing.
Ingredients
Scale
- 2 cans (5 oz each) tuna, drained and flaked
- 2 ripe avocados, diced
- 1 small cucumber, thinly sliced
- 1/4 medium red onion, finely sliced
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- In a large mixing bowl, add the flaked tuna, sliced cucumber, red onion, and chopped parsley.
- Gently fold in the diced avocados.
- Drizzle lemon juice and olive oil over the ingredients.
- Season with salt and black pepper to taste.
- Toss gently until everything is evenly combined, being careful not to mash the avocado.
- Let it sit for 5 minutes before serving to allow flavors to meld.
Notes
- Use ripe but firm avocados to avoid mushiness.
- Chill for 10–15 minutes before serving for the best flavor.
- Add cherry tomatoes or olives for more variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 1g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 30mg
Keywords: avocado tuna salad, healthy tuna salad, low carb lunch, easy avocado recipes, no mayo tuna salad