Looking for a vibrant, protein-packed meal that comes together in a flash? Let me introduce you to my all-time favorite Avocado Tuna Salad—a zesty, creamy, and utterly refreshing dish that’s just as perfect for lunch as it is for a light dinner. The best part? It’s loaded with bright flavors, healthy fats, and comes together in about 10 minutes flat!
Why You’ll Love This Recipe
- Incredibly Fast: From start to finish, you’ll have everything ready to eat in just 10 minutes—no stove or oven required!
- Perfect Texture Balance: Creamy avocado, tender tuna, crunchy cucumber, and zippy onion make every bite a delight.
- Nutritious & Satisfying: Packed with healthy fats, lean protein, and fresh veggies, it’s a feel-good meal that actually fills you up.
- Unbeatable Versatility: Enjoy it on its own, stuffed in a wrap, plopped on toast, or as a hearty side—you’ll never get bored!
Ingredients You’ll Need
The magic of this Avocado Tuna Salad is how each fresh and simple ingredient truly shines! Every component is chosen to give you irresistible taste, texture, and color. Here’s what you’ll need to make this mouthwatering salad come to life:
- Tuna in Oil (15 oz): The oil-packed variety provides rich flavor and that lovely, flaky texture—just drain and flake it before using.
- English Cucumber: Cool, crisp, and hydrating; it adds crunch and a refreshing pop to every bite.
- Avocados (2 large or 3 medium): Perfectly ripe avocados lend a creamy, buttery base that ties everything together.
- Red Onion: Thinly sliced for just the right amount of sharpness and color; it wakes up all the flavors.
- Cilantro (¼ cup): Adds a fresh, herby brightness—don’t skip this one unless you have a strong cilantro aversion!
- Lemon Juice (2 Tbsp): Freshly squeezed is key for a zippy, citrusy kick that keeps the avocado vibrant.
- Extra Virgin Olive Oil (2 Tbsp): Brings a fruity richness and helps meld all the flavors together.
- Sea Salt (1 tsp) & Black Pepper (⅛ tsp): The simple seasonings that make all other ingredients sing. Adjust to taste!
Variations
This Avocado Tuna Salad is wonderfully adaptable, so it’s a breeze to tailor to your dietary needs, pantry situation, or flavor cravings. Don’t hesitate to mix things up—here are some easy swaps and tweaks to try:
- Make It Spicy: Add a diced jalapeño or a pinch of red pepper flakes for a touch of heat without overpowering the other flavors.
- Low-Carb Twist: Omit the onion and bump up the greens—try mixing in some baby spinach or arugula for even more nutrition.
- Mediterranean Vibes: Toss in a handful of pitted olives, some cherry tomatoes, and a sprinkle of feta for a Mediterranean-inspired version.
- No Cilantro? Try Parsley: If cilantro isn’t your thing, flat-leaf parsley brings a fresh, clean flavor that complements the tuna and avocado beautifully.
How to Make Avocado Tuna Salad
Step 1: Prep the Fresh Ingredients
Start by peeling, pitting, and slicing your avocados. Slice the English cucumber and thinly slice the red onion—try to keep the slices even so every bite gets a mix of flavors and textures. Give your cilantro a rough chop. This prep can be done in just a couple of minutes but makes all the difference for freshness!
Step 2: Combine Everything in a Bowl
Add the sliced cucumber, avocado, and red onion to a large salad bowl. Break up the drained tuna into bite-sized chunks and add it on top, followed by the chopped cilantro. Drizzle with your fresh lemon juice and extra virgin olive oil, then sprinkle over the salt and black pepper.
Step 3: Toss and Taste
Using two large spoons (or clean hands), gently toss everything until the salad ingredients are well combined but the avocado still holds some shape. Taste and adjust the salt, pepper, or lemon juice as needed. Serve immediately for the best bright flavor and presentation.
Pro Tips for Making Avocado Tuna Salad
- Choose Ripe (But Firm) Avocados: Look for avocados that yield slightly to gentle pressure—too soft, and they’ll turn mushy when tossed!
- Drain Tuna Really Well: Removing excess oil helps prevent your salad from becoming watery and lets the lemon and olive oil dressing shine.
- Toss Just Before Serving: This keeps the cucumber crisp and the avocado vivid green, delivering the ultimate fresh experience.
- Season to Taste: Start with the recommended salt and pepper, but always taste and tweak so your Avocado Tuna Salad is just right for you.
How to Serve Avocado Tuna Salad
Garnishes
For the prettiest presentation and an extra burst of flavor, top your Avocado Tuna Salad with a few extra cilantro leaves, a sprinkle of flaky sea salt, and, if you love a bit of zing, a drizzle of more fresh lemon juice. A few thin slices of red chili or radish also add beautiful color and a hint of heat.
Side Dishes
This salad is satisfying on its own, but it also pairs beautifully with crusty bread, pita chips, or crisp lettuce cups for a low-carb option. If you want to round out the meal, serve it alongside a light soup, or enjoy it next to a handful of cherry tomatoes and sliced bell peppers for even more color and crunch.
Creative Ways to Present
Spoon generous scoops into halved avocado shells for an eye-catching appetizer, tuck it inside whole wheat wraps for a portable lunch, or top seeded toast for a hearty, Instagram-worthy brunch. Mini lettuce cups make a fun, bite-sized party snack that disappears in minutes!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, stash your Avocado Tuna Salad in an airtight container in the fridge. It’s best enjoyed within 1–2 days while the avocados are still fresh and the cucumber remains crisp. A squeeze of extra lemon juice can help prevent browning.
Freezing
Freezing isn’t recommended for this salad—avocados and fresh cucumbers don’t hold up to freezing and thawing, and you’ll lose that luscious texture that makes this dish shine. Make only as much as you’ll enjoy fresh!
Reheating
Good news: Avocado Tuna Salad is best served chilled or at room temperature, so there’s no reheating required. If you made it ahead, simply give it a quick toss before serving and adjust seasoning if needed.
FAQs
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Can I use tuna in water instead of oil for Avocado Tuna Salad?
Absolutely! Tuna in water is a little lighter and will still work well, but tuna in oil gives a richer flavor and more satisfying texture. If you use tuna in water, consider adding a splash more olive oil to compensate.
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How do I keep the avocados from browning?
The lemon juice in this recipe helps prevent browning, but for best results, prep the avocado just before tossing the salad and store leftovers with a sheet of plastic pressed directly against the surface to minimize air exposure.
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Is Avocado Tuna Salad keto or low-carb?
Yes! This recipe is naturally low in carbs and high in healthy fats and protein, making it a fantastic choice for keto and low-carb lifestyles—just double-check any add-ins if you’re tweaking the recipe.
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Can I make Avocado Tuna Salad ahead of time?
You can prep the other ingredients and even mix the tuna, cucumber, onion, and cilantro up to a day ahead. For the freshest flavor and appearance, add the avocado and dressing right before serving.
Final Thoughts
I can’t wait for you to try this Avocado Tuna Salad and make it part of your busy weeknights or sunny picnics. It’s a recipe that brings joy, ease, and vibrant flavor to your table—every time! Give it a go, and let it become one of your feel-good favorites too.
Print
Avocado Tuna Salad Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Salad
- Diet: Gluten Free
Description
This Avocado Tuna Salad recipe is a refreshing and satisfying dish that combines creamy avocado with flavorful tuna, crunchy cucumber, and zesty lemon dressing.
Ingredients
Tuna Salad:
- 15 oz tuna in oil, drained and flaked, (3 small cans)
Salad Components:
- 1 English cucumber, sliced
- 2 large or 3 medium avocados, peeled, pitted & sliced
- 1 small/medium red onion, thinly sliced
- 1/4 cup cilantro, (1/2 of a small bunch)
Dressing:
- 2 Tbsp lemon juice, freshly squeezed
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt, or to taste
- 1/8 tsp black pepper
Instructions
- In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and 1/4 cup cilantro
- Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and 1/8 tsp black pepper (or season to taste). Toss to combine and serve. Servings: 6 as a side salad
Nutrition
- Serving Size: 1 serving
- Calories: 304
