Description
A creamy and refreshing Avocado Tuna Salad combining ripe avocado, flaky tuna, fresh vegetables, and a blend of savory seasonings. This quick no-cook recipe is perfect for a healthy lunch or light dinner, offering a flavorful and nutritious meal that requires minimal preparation.
Ingredients
Scale
Salad Base
- 1 avocado
- 1 can (5 oz) tuna
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Vegetables
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
Seasonings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Drain Tuna: Open the can of tuna and drain excess liquid thoroughly to avoid sogginess in the salad.
- Flake Tuna: Use a fork to flake the tuna into small pieces and transfer into a medium mixing bowl for even mixing.
- Prepare Avocado: Cut avocado in half, remove the pit, then scoop the flesh into the bowl with tuna.
- Mash Avocado: Mash the avocado with a fork until creamy, leaving some chunks for texture that adds creaminess and bite.
- Add Mayonnaise: Stir in the mayonnaise to bind the tuna and avocado, enhancing richness and creaminess of the salad.
- Add Olive Oil and Lemon Juice: Pour in olive oil and lemon juice, mixing well to incorporate flavors and add zesty brightness.
- Add Red Onion: Finely chop red onion and stir it evenly into the mixture to add a sharp fresh bite.
- Season: Sprinkle salt, black pepper, garlic powder, and paprika, then mix thoroughly to evenly distribute the seasoning.
- Add Vegetables: Halve cherry tomatoes and dice cucumber, then add them to the bowl for freshness and crunch.
- Fold Vegetables Gently: Carefully fold the tomatoes and cucumbers into the salad to keep the veggies intact and maintain texture.
- Adjust Seasoning: Taste the salad and adjust salt, pepper, or lemon juice as desired for balanced flavor.
- Serve or Chill: Serve immediately for the freshest taste, or cover and refrigerate to let flavors meld before serving.
Notes
- Use ripe yet firm avocado for best texture and flavor.
- Drain tuna well to prevent watery salad.
- To keep salad fresh longer, store in an airtight container and consume within 1-2 days.
- Optional: Add fresh herbs like cilantro or parsley for extra aroma and freshness.
- This salad can be served on its own, on a bed of greens, or as a sandwich filling.
