If you are searching for a fresh, satisfying, and nutritious dish that feels like a hug in a bowl, then you will absolutely love this Avocado Tuna Salad Recipe. It combines the creamy richness of ripe avocados with the savory, protein-packed punch of tuna, balanced perfectly by crisp cucumber and zesty lemon. This salad is an effortless way to elevate your lunch or side dish game with ingredients that are as wholesome as they are delicious. Trust me, once you make this, you will want to keep it in your regular rotation!
Ingredients You’ll Need
This Avocado Tuna Salad Recipe is a celebration of simple, fresh ingredients that each play a crucial role. From the buttery texture of avocado to the subtle crunch of cucumber and the punch of citrus, every component adds its own magic to the salad.
- Tuna in oil (15 oz, drained and flaked): Provides a savory, rich protein base that complements the creamy avocado perfectly.
- English cucumber (1, sliced): Adds a refreshing crispness that lightens up the salad texture beautifully.
- Avocados (2 large or 3 medium, peeled, pitted & sliced): Offers creamy softness full of healthy fats that make the dish so satisfying.
- Red onion (1 small/medium, thinly sliced): Delivers a hint of sharpness and color contrast that enlivens every bite.
- Cilantro (1/4 cup, about half a small bunch): Brings an herby brightness that lifts the flavors to another level.
- Fresh lemon juice (2 tablespoons): Provides just the right amount of acidity to balance richness and enhance freshness.
- Extra virgin olive oil (2 tablespoons): Adds a silky finish and subtle fruitiness to tie all flavors together.
- Sea salt (1 teaspoon or to taste): Essential for seasoning and amplifying the natural flavors in the salad.
- Black pepper (1/8 teaspoon): Adds a gentle warmth without overpowering the delicate balance.
How to Make Avocado Tuna Salad Recipe
Step 1: Prepare and Combine the Fresh Ingredients
Start by layering your salad bowl with those fresh, vibrant veggies. Slice your English cucumber and ripe avocados, then thinly slice the red onion. Add the flaked tuna to the mix along with your quarter cup of finely chopped cilantro. This combination is already bursting with textures and flavors that will excite your palate.
Step 2: Dress and Toss the Salad
Now for the magic touch: gently drizzle the salad mixture with freshly squeezed lemon juice and extra virgin olive oil. Sprinkle in the sea salt and black pepper to taste. Give everything a light toss—be gentle so you don’t mush the avocados but ensure every bite gets evenly coated with the bright, tangy dressing.
How to Serve Avocado Tuna Salad Recipe
Garnishes
A sprinkle of extra cilantro leaves or a few thin lemon zest strips add a fresh, eye-catching finish. If you’re feeling adventurous, a pinch of smoked paprika or some toasted pine nuts can bring additional flavor and crunch.
Side Dishes
This salad pairs wonderfully with crispy toasted bread or pita chips, which are perfect for scooping. You can also serve it alongside a light soup or over a bed of leafy greens to make it even heartier.
Creative Ways to Present
For a fun twist, serve this Avocado Tuna Salad Recipe in hollowed out avocado halves or as a filling in whole-grain wraps. It’s equally fantastic spooned over crunchy crackers for an elegant appetizer or packed into lettuce cups for a low-carb option.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. Because avocado tends to brown quickly, try to enjoy the salad within a day or two for the freshest flavor and best color.
Freezing
Freezing this salad is not recommended. The fresh ingredients, especially avocado and cucumber, will lose their texture and become watery once thawed, which can compromise the overall taste and mouthfeel.
Reheating
This dish is best served chilled or at room temperature. Reheating is not necessary and can result in a less enjoyable texture and flavor, so simply enjoy it fresh right from the fridge.
FAQs
Can I use canned tuna in water instead of oil?
Yes, you absolutely can! Tuna packed in water will make the salad lighter in flavor and fat content. Just be sure to drain it well to avoid excess moisture.
What if I’m not a fan of cilantro?
No worries at all! You can substitute cilantro with fresh parsley or basil for a different but equally vibrant herbaceous note.
How ripe should the avocados be?
Choose avocados that yield slightly under gentle pressure—they should be soft enough to mash when mixed but not overly mushy or brown.
Can I add extra ingredients like cherry tomatoes or olives?
Absolutely! Cherry tomatoes bring juicy sweetness, and olives add a salty depth. These can be wonderful additions to further customize your Avocado Tuna Salad Recipe.
Is this recipe suitable for meal prep?
It is best prepared fresh, but if you plan to meal prep, keep the dressing separate and combine just before eating to keep the salad crisp and colorful.
Final Thoughts
This Avocado Tuna Salad Recipe is truly a delightful dish that’s as easy as it is nourishing. Whether you want a quick lunch, a vibrant side, or something simple to impress guests, this recipe delivers on all fronts. Give it a try and watch how it quickly becomes one of your all-time favorites!
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Avocado Tuna Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A fresh and vibrant Avocado Tuna Salad combining creamy avocado, light tuna, crisp cucumber, and a zesty lemon-olive oil dressing. Perfect as a healthy side salad or light meal, this no-cook dish is quick to prepare and packed with flavor and nutrients.
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 fresh cilantro (about half of a small bunch)
Dressing
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt (or to taste)
- 1/8 tsp black pepper
Instructions
- Combine Salad Ingredients: In a large salad bowl, gently toss together the sliced cucumber, sliced avocado, thinly sliced red onion, and drained, flaked tuna. Add the fresh cilantro to the mixture to infuse a bright herbal flavor.
- Add Dressing and Season: Drizzle the salad with freshly squeezed lemon juice and extra virgin olive oil. Season with sea salt and black pepper according to taste. Toss everything carefully to ensure even coating without mashing the avocados. Serve immediately for best freshness.
Notes
- Use ripe but firm avocados to maintain the salad’s texture.
- Adjust salt and pepper based on your preference.
- This salad is best served fresh to avoid browning of avocado.
- Can be paired with crusty bread or served over greens for a fuller meal.
