This Tuna salad with Avocado and Cucumbers is a modern twist on an American classic. Flaky tuna mixed with creamy avocado, fresh cucumbers, and the best herbs and spices, makes for the easiest warm weather lunch!
An Easy Avocado Tuna Salad Recipe
Tuna salad is one of the easiest recipes to whip together. It involves very few ingredients and even fewer steps. BUT, this is not your mama’s tuna salad. The ingredients in this dish really pack a punch! I’ve selected each very carefully in order to deliver the most bangin’ flavor combo imaginable!
Aside from being so easy, one of the other great things about tuna salad is its versatility – serve it on top of a bed of lettuce, put it in a wrap, turn it into a mouth watering club sandwich, or stir it into some macaroni. You can do so much with this simple Tuna Salad once you know how to make it!
Is Tuna Salad Healthy?
I definitely wouldn’t tell you all tuna salad is healthy. All Tuna salad is not created equally. However, tuna is high in protein and omega-3 fatty acids – I think that’s plenty of health. 😉
This tuna salad uses avocado instead of mayo for the creamy texture, so it is healthier than your traditional tuna salad. Plus, we’re using tuna packed in water as opposed to tuna packed in oil, so that also helps to lighten things up, too!
Is Tuna Salad Keto?
Yes! Tuna salad is Keto friendly! There are no ingredients in this recipe that don’t meet Keto standards. All ingredients in this recipe are low carb. Many tuna salads will swap the mayo for yogurt – which isn’t always Keto friendly, but since we swap the mayo for avocado, this recipe is Keto approved.
If you are following a Keto diet, though, you are not going to want to serve your Tuna salad with Avocado and Cucumber on bread of any kind.
The big difference between this tuna salad and most others you’ll come across is the swap of mayo for avocado. Aside from that, you won’t find any surprise ingredients.
Here’s what you’ll need:
- Canned tuna
- English cucumber
- red onion
- chopped parsley or cilantro
- olive oil
- Lemon juice
- Salt and fresh ground pepper
How to Make Avocado Tuna Salad
- Prep: Place the prepped tuna into a large salad bowl. Add in the diced avocado, cucumber slices, sliced onions, and parsley or cilantro, then set it aside.
- Mix: In a small mixing bowl combine olive oil, lemon juice, salt, and pepper. Whisk it until it is combined. Taste for seasonings and adjust accordingly. I almost always add more lemon and salt.
- Combine: Add the salad dressing to the salad, then toss to combine.
- Serve: Top it with a little fresh ground pepper and enjoy!
Tips for the Best Avocado Tuna Salad
Follow these simple tips to ensure your Tuna Salad with Avocado and Cucumbers is the best around:
- Be sure to use English cucumbers, they have fewer seeds and will add less water to the tuna salad.
- Make sure your avocado is ripe to ensure creaminess. If your avocado is not quite ripe, it will affect the texture of the tuna salad.
- Whether you choose parsley or cilantro, make sure it is fresh not dried. The added flavor from the fresh herbs will really make this tuna salad.
No doubt, you can eat this tuna salad on it’s own out of a bowl or on a plate, but why not turn it into something even better.
Here are a few extra special serving ideas:
- On top of your favorite salad
- In a wrap with bacon, tomato and a slice of provolone cheese
- Lettuce wraps
- Stuffed tomatoes
- Standard tuna sandwich
- Club sandwich or tuna melt sandwich
- Macaroni salad
I’d serve any of those with a side of kettle cooked chips and a pickle! 😍
How to Store Tuna Salad
- Since this tuna salad does not have mayo in it, it can stay in your fridge a bit longer. You can store it in an airtight container in your refrigerator for about 3-5 days. I would not suggest freezing your leftover tuna salad with avocado and cucumber.
More Tuna Recipes
Tools Used in this Recipe
This Tuna salad with Avocado and cucumbers is a modern twist on an American classic. Flaky tuna mixed with creamy avocado, fresh cucumbers, and the best herbs and spices, makes for the easiest warm weather lunch!
- 3 cans (5-ounces each) tuna in water, drained and flaked
- 2 large avocados, peeled, pitted, and cut into a larger dice
- 1 English cucumber, sliced into half moons
- 1 small red onion, thinly sliced
- ¼ cup chopped parsley or cilantro
- ¼ cup olive oil
- juice of 1 lemon
- salt and fresh ground pepper, to taste
Place prepped tuna into a large salad bowl.
Add in diced avocado, cucumber slices, sliced onions, and parsley or cilantro. Set aside.
In a small mixing bowl combine olive oil, lemon juice, salt, and pepper; whisk to combine.
Taste for seasonings and adjust accordingly. I almost always add more lemon and salt.
Add salad dressing to the salad; toss to combine.