Avocado Tuna Salad Recipe

Avocado tuna salad in a white serving bowl.

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!

Course Main Course, Salad

Cuisine American

Keyword Easy Salad, tuna

Prep Time 10

Total Time 10

Servings people

Calories 288kcal

Author Olivia Ribas

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

US Customary - Metric

Instructions

In a large salad bowl, add cucumber, red onions, bell pepper, avocado, drained tuna and chives.
In a
, 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

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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