Tuna Salad
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 make for the easiest warm-weather lunch!
Servings: 6
Ingredients
- 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 freshly ground black pepper to taste
Instructions
- 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. If time permits, chill the salad in the fridge for 15 to 30 minutes before serving.
Nutrition
Calories: 263kcal | Carbohydrates: 9g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 183mg | Potassium: 566mg | Fiber: 5g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg
