Avocado Tuna Salad Recipe
This avocado tuna salad recipe is delicious, light and refreshing. It’s super easy to make and comes together in only ten minutes. Crunchy cucumber, red onion and bell pepper pair perfectly with creamy avocado and flaky tuna. Top everything with a flavor-packed, tangy lemon and olive oil dressing!
Servings: 4 people
Ingredients
- 1 ½ cups cucumber chopped
- ½ cup red onions chopped
- 1 cup red bell pepper chopped
- 2 medium avocados peeled, pitted and chopped
- 2 cans 12oz flaked light tuna, drained
- 1 tablespoon chives chopped
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Instructions
- In a large bowl, add cucumber, red onions, bell pepper, avocado, drained tuna and chives.
- In a mason jar, pour the freshly squeezed lemon juice, olive oil, salt and black pepper. Whisk everything together until combined.
- Taste to check the seasoning and pour over the salad.
- Toss to combine and enjoy!
Video
Notes
- Make sure the bell pepper, onion, and cucumbers are finely diced, so they blend nicely into the tuna.
- I use tuna packed in water for this salad, but oil packed also works.
- If the avocados you purchased for this salad are softening too fast, put them in the refrigerator (whole) to slow ripening.
- Red bell peppers are preferred as they're the sweetest, but you can also use orange, yellow or green.
- To store: Store the tuna salad in the fridge for up to 3 days in an airtight container. The avocado may start browning as it oxidizes.
Nutrition
Serving: 1/4 | Calories: 288kcal | Carbohydrates: 10g | Protein: 23g | Fat: 18g | Cholesterol: 46mg | Sodium: 435mg | Potassium: 420mg | Fiber: 6g | Sugar: 3g