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A light and protein-rich salad that combines the creaminess of avocado with flaky tuna, perfect for a healthy lunch or light dinner. This recipe is naturally paleo-friendly and packed with healthy fats and proteins.
Recipe Details
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 4
- Difficulty Level: Easy
- Cuisine: Fusion
- Diet: Paleo
Equipment Needed
- Large mixing bowl
- Cutting board
- Sharp knife
- Citrus juicer (optional)
- Fork for flaking tuna
- Measuring spoons
Ingredients
For the Salad Base
- 3 cans (5oz each) wild-caught tuna, drained
- 2 ripe avocados, diced
- 1 medium red onion, finely diced
- 2 celery stalks, finely chopped
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 fresh limes, juiced
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Drain the tuna cans thoroughly and flake the tuna into a large mixing bowl using a fork.
- Cut the avocados in half, remove the pit, and dice the flesh into medium-sized cubes.
- Add the diced avocado, red onion, celery, cucumber, and cherry tomatoes to the bowl with the tuna.
- In a separate small bowl, whisk together the dressing ingredients: olive oil, lime juice, garlic powder, sea salt, black pepper, and oregano.
- Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
- Fold in the fresh cilantro.
- Serve immediately or chill for 30 minutes to allow flavors to meld.
Chef’s Tips
- Choose slightly firm avocados to prevent them from becoming too mushy in the salad
- If not serving immediately, add the avocado just before serving
- For extra crunch, add chopped bell peppers or jicama
- Store leftovers in an airtight container for up to 24 hours
Nutrition Information (per serving)
- Calories: 320
- Protein: 25g
- Fat: 22g
- Carbohydrates: 12g
- Fiber: 8g
- Sugar: 3g
- Sodium: 580mg
Suggested Pairings
- Serve over a bed of mixed greens
- Alongside sweet potato chips
- With paleo-friendly crackers
- In lettuce cups for a low-carb option
Refreshing Paleo Tuna Avocado Salad
Description
A light and protein-rich salad that combines the creaminess of avocado with flaky tuna, perfect for a healthy lunch or light dinner. This recipe is naturally paleo-friendly and packed with healthy fats and proteins.
Ingredients
For the Salad Base
For the Dressing
Instructions
- Drain the tuna cans thoroughly and flake the tuna into a large mixing bowl using a fork.
- Cut the avocados in half, remove the pit, and dice the flesh into medium-sized cubes.
- Add the diced avocado, red onion, celery, cucumber, and cherry tomatoes to the bowl with the tuna.
- In a separate small bowl, whisk together the dressing ingredients: olive oil, lime juice, garlic powder, sea salt, black pepper, and oregano.
- Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
- Fold in the fresh cilantro.
- Serve immediately or chill for 30 minutes to allow flavors to meld.
Nutrition Facts
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 22g34%
- Sodium 580mg25%
- Total Carbohydrate 12g4%
- Dietary Fiber 8g32%
- Sugars 3g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chef's Tips
- Choose slightly firm avocados to prevent them from becoming too mushy in the salad
- If not serving immediately, add the avocado just before serving
- For extra crunch, add chopped bell peppers or jicama
- Store leftovers in an airtight container for up to 24 hours
Suggested Pairings
- Serve over a bed of mixed greens
- Alongside sweet potato chips
- With paleo-friendly crackers
- In lettuce cups for a low-carb option
