Description
This avocado and tuna salad with vegetables is a refreshing, nutrient-rich dish made with creamy avocado, flaky tuna, and crisp, colorful veggies. High in protein and healthy fats, it’s a no-cook meal that’s quick, satisfying, and perfect for clean eating or low-carb diets.
Ingredients
Units
Scale
- 1 ripe avocado, diced
- 1 can (5 oz) tuna in water or olive oil, drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup red bell pepper, chopped
- 1/4 small red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (optional)
Instructions
- In a large bowl, combine diced avocado and drained tuna.
- Add tomatoes, cucumber, bell pepper, and red onion.
- Drizzle with lemon juice and olive oil.
- Season with salt and pepper to taste.
- Toss gently to combine, keeping avocado chunks mostly intact.
- Garnish with fresh herbs if using. Serve immediately or chill briefly before serving.
Notes
- Use a fork to gently break up tuna for a chunkier texture.
- Add chopped boiled egg, olives, or feta for extra flavor.
- Best served fresh, but can be stored for up to 1 day in the fridge with plastic wrap pressed against the salad surface to prevent avocado browning.
- Great as a lettuce wrap filling or on whole grain toast.
Nutrition
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg
