Description
A quick and refreshing Avocado Tuna Cucumber Salad combining creamy avocado, protein-rich tuna, and crisp vegetables, dressed with olive oil and lemon juice. Perfect for a light lunch or a nutritious side dish, ready in just 10 minutes.
Ingredients
Scale
For the Salad:
- 1 (5 oz) can tuna, drained
- 1 large avocado, diced
- 1 medium cucumber, diced
- ½ small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp fresh cilantro, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
Optional Garnish:
- Crumbled feta cheese
- Extra cilantro leaves
- Chili flakes (for a little heat)
Instructions
- Combine Ingredients: In a large bowl, add the drained tuna, diced avocado, diced cucumber, finely chopped red onion, halved cherry tomatoes, and chopped fresh cilantro.
- Add Dressing and Toss: Drizzle the olive oil and lemon juice over the salad ingredients, then gently toss all components together to evenly distribute the flavors without mashing the avocado.
- Season: Sprinkle salt and black pepper over the salad to taste, adjusting the seasoning if necessary to suit your preference.
- Add Garnishes: Optionally, top the salad with crumbled feta cheese, extra cilantro leaves, and a pinch of chili flakes for added flavor and a bit of heat.
- Serve: Serve the salad immediately while fresh as a light, nutritious lunch or a side dish.
Notes
- Use ripe but firm avocado to maintain texture and avoid a mushy salad.
- Drain the canned tuna well to prevent excess moisture in the salad.
- Adjust the lemon juice and olive oil quantities to your taste preference for acidity and richness.
- For a spicier version, increase the chili flakes or add a dash of hot sauce.
- This salad is best eaten fresh, but can be stored in the refrigerator for up to 1 day.
