Description
This fresh and creamy Avocado Tuna Salad is a quick and nutritious meal perfect for lunch or dinner. Combining crisp cucumber, sweet red bell pepper, tender avocado, and protein-packed tuna, it’s tossed in a zesty lemon-olive oil dressing for a light yet satisfying dish.
Ingredients
Scale
Vegetables and Fruits
- 1 ½ cups cucumber, chopped
- ½ cup red onions, chopped
- 1 cup red bell pepper, chopped
- 2 medium avocados, peeled, pitted, and chopped
Protein
- 2 cans (12 oz each) flaked light tuna, drained
Herbs and Seasonings
- 1 tablespoon chives, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Dressing
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons olive oil
Instructions
- Combine Vegetables and Tuna: In a large salad bowl, place the chopped cucumber, red onions, red bell pepper, avocado, drained tuna, and chopped chives. Mix gently to combine all ingredients evenly without mashing the avocado.
- Prepare Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, salt, and freshly ground black pepper until the mixture is well combined and emulsified.
- Dress the Salad: Taste the dressing and adjust seasoning if needed. Pour the dressing over the salad bowl with the vegetables and tuna.
- Toss and Serve: Gently toss the salad to evenly coat all ingredients with the dressing. Serve immediately and enjoy your fresh avocado tuna salad.
Notes
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- Make sure the bell pepper, onion, and cucumbers are finely diced to blend nicely into the tuna.
- I use tuna packed in water for this salad, but oil-packed tuna also works well.
- If your avocados soften too quickly, store them whole in the refrigerator to slow ripening.
- Red bell peppers are preferred for their sweetness, but orange, yellow, or green bell peppers can be used as alternatives.
- To store: Keep the tuna salad in an airtight container in the refrigerator for up to 3 days. Note that the avocado may brown upon oxidation.
