Avocado Tuna Salad

Avocado Tuna Salad became one of my all-time favorites after a hot day when I didn’t feel like cooking but still wanted something nourishing and refreshing so I opened a can of tuna grabbed a ripe avocado and started chopping up some crunchy veggies. That quick no-fuss lunch turned out to be so flavorful and satisfying that I now make it several times a month.

I love how this salad feels both hearty and light so the creamy avocado pairs perfectly with the savory tuna while cucumbers and cherry tomatoes bring freshness and crunch. Whether I’m making it for a quick lunch or prepping meals ahead it’s always a simple go-to packed with flavor.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Tuna – Flaky and protein-rich it’s the hearty base that gives the salad substance.
• Avocado – Smooth and buttery it balances the salty tuna beautifully.
• Cucumber – Crisp and cool it adds a refreshing crunch.
• Cherry tomatoes – Juicy and tangy they brighten up every bite.
• Red onion – Adds a sharp bite and beautiful color contrast.
• Lemon juice – Adds brightness and keeps the avocado from browning.
• Olive oil – Smooth and rich it helps tie all the flavors together.
• Fresh parsley – Brings in freshness and a pop of green.
• Salt and pepper – Essential for balancing and enhancing every ingredient.

Tools You’ll Need

• Cutting board – Perfect for slicing avocado and prepping all the veggies.
• Chef’s knife – For dicing and slicing ingredients cleanly and efficiently.
• Mixing bowl – Where I combine everything for easy tossing and flavor blending.
• Spoon or fork – Ideal for gently mixing the salad without mashing the avocado.
• Citrus juicer – Helps squeeze fresh lemon juice quickly without seeds.
• Can opener – If you’re using canned tuna it makes prep faster.

Instructions

Step 1:

I begin by draining the tuna and flaking it lightly with a fork to separate the chunks.

Step 2:

Next I dice the avocado into medium chunks slice the cucumber and halve the cherry tomatoes.

Step 3:

I thinly slice a bit of red onion and chop the parsley finely to give the salad a fresh herbal boost.

Step 4:

In a mixing bowl I add all the ingredients together including the tuna vegetables and herbs.

Step 5:

I drizzle in the olive oil squeeze over some fresh lemon juice and season with salt and pepper.

Step 6:

I use a spoon to gently toss everything making sure the avocado stays whole and the flavors are evenly combined.

Tips

If you want a bit of kick I recommend adding a small chopped jalapeño or a pinch of red pepper flakes. When I’m packing this for lunch I wait to add the avocado and lemon until just before serving to keep it fresh. You can also use canned salmon or cooked fresh tuna if you prefer a slightly different take.

Ways to Serve

I enjoy this Avocado Tuna Salad on its own for a light meal but it’s also great scooped into lettuce cups or stuffed into pita bread. For a heartier option I love serving it over quinoa or mixed greens. It also makes a satisfying filling for wraps and sandwiches.

Frequently Asked Questions

Can I use canned tuna for Avocado Tuna Salad?

Yes canned tuna works perfectly just make sure it’s well-drained and flaked before adding it to the salad.

How do I keep the avocado from browning in Avocado Tuna Salad?

I always toss it in lemon juice and serve it immediately or within a few hours for the best color and texture.

Can I make Avocado Tuna Salad ahead of time?

Yes but I recommend adding the avocado and lemon juice just before eating to keep it fresh and vibrant.

Is Avocado Tuna Salad keto-friendly or low carb?

Absolutely it’s packed with healthy fats and protein and naturally low in carbs.

See You in the Kitchen

I hope you give this Avocado Tuna Salad a try soon! It’s fast easy and full of flavor whether you’re packing lunch or whipping up a quick dinner. Let me know how yours turns out and feel free to tag me in your version or share your creative add-ins—I’d love to see it!

Happy Cooking!

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