Creamy Avocado Tuna Salad with Cucumber & Fresh Herbs
This fresh and healthy Avocado Tuna Salad is packed with flaky tuna, creamy avocado, crisp cucumber, green onions, cilantro, and a bright lemon dressing. It’s naturally creamy without mayonnaise, making it a perfect high-protein lunch, light dinner, or meal prep option that comes together in just 10 minutes.
Ingredients
For the Salad
- 2 cans (5 oz each) tuna, drained
- 2 ripe avocados, diced
- 1 cup cucumber, diced
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped (optional)
For the Dressing
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, salt, black pepper, and red pepper flakes.
- Place the drained tuna in a large mixing bowl and gently break it into bite-sized flakes with a fork.
- Add the diced cucumber, green onions, and cilantro.
- Pour the dressing over the tuna mixture and toss until evenly coated.
- Gently fold in the diced avocado, leaving some larger chunks for the best creamy texture.
- Taste and adjust the seasoning with additional lemon juice, salt, or pepper if desired.
- Serve immediately or chill for 10–15 minutes before serving.
Serving Suggestions
- Toasted sourdough or whole-grain bread
- Lettuce wraps
- Crackers
- Stuffed into pita bread
- Over mixed greens
- Straight from the bowl for a low-carb meal
Tips
- Use tuna packed in water for a lighter salad or tuna in olive oil for extra flavor.
- Add diced celery or bell pepper for extra crunch.
- To keep the avocado fresh, press plastic wrap directly onto the surface before refrigerating.
- Best enjoyed the same day, but leftovers can be refrigerated for up to 24 hours.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Calories: Approximately 280 per serving