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
https://youtu.be/BMYzSFeJHxc?si=6RnupmY0gCMvfNlu
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
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
3cans(5oz each)
2ripe avocados, diced
1medium red onion, finely diced
2celery stalks, finely chopped
1cucumber, diced
1cup cherry tomatoes, halved
1/4cup fresh cilantro, chopped
For the Dressing
3tablespoons extra virgin olive oil
2fresh limes, juiced
1teaspoon garlic powder
1teaspoon sea salt
1/2teaspoon black pepper
1teaspoon 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.
Nutrition Facts
Amount Per Serving
Calories320kcal
% Daily Value *
Total Fat22g34%
Sodium580mg25%
Total Carbohydrate12g4%
Dietary Fiber8g32%
Sugars3g
Protein25g50%
* 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
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