Avocado Tuna Salad
This Avocado Tuna Salad has a simple and surprising combination of ingredients, but it just works! This tuna salad can be served on the side with dinner or as a very satisfying lunch because it comes together quickly and is loaded with protein. It’s also creamy without any mayo.
Avocado Tuna Salad Video
Why You’ll Love This Avocado Tuna Salad
Want to know a little secret? This salad is a close relative to the Cucumber Tomato Salad, one of my most popular salads of all time – that’s where the inspiration came from, and here’s why it was an instant hit:
- No Mayo – The avocado adds creaminess without needing mayo.
- Protein-Packed – with an impressive 23 grams of protein per serving
- Quick Lunch – This comes together in minutes and is great in a sandwich or enjoyed right out of the bowl with a fork.
Avocado Tuna Salad Ingredients
This Avocado Tuna Salad has such simple ingredients, and you may already have everything you need to make it (I love it when that happens).
- Tuna – I love solid white albacore tuna packed in oil because it has great flavor and holds its shape well in the salad. Tuna packed in water will also work; just drain it well so the salad doesn’t get watery.
- Avocados – Choose ripe but firm avocados. If they are too soft, they can turn the salad mushy when tossed.
- Cucumber – English cucumber works great any time of year, and I leave the skin on. You can also use fresh garden cucumbers in the summer.
- Red onion – Slice it thinly so it doesn’t overpower the salad. For a milder onion flavor, soak the sliced onion in cold water for 5 to 10 minutes, then drain well. You can also use green onions or shallots.
- Cilantro – Cilantro gives this salad its fresh flavor. If you don’t love cilantro, use fresh dill, parsley, chives, or green onion.
- Lemon juice and olive oil – Fresh lemon juice brightens the salad and helps slow the avocado from browning. Extra-virgin olive oil adds flavor to the dressing and elevates the creamy texture.
How to Make Avocado Tuna Salad
- Prep ingredients – Drain the tuna well. Note: If using tuna in oil, don’t drain it into the sink – instead, pour it into a zip-top bag and discard it in the trash. Flake tuna with a fork. Slice the cucumber, avocado, and red onion, and chop the cilantro.
- Add everything to a bowl – Combine the tuna, cucumber, avocado, red onion, and cilantro in a large mixing bowl.
- Dress and toss – Drizzle with lemon juice and olive oil, then season with salt and pepper to taste. Toss gently so the avocado stays in pieces and the tuna doesn’t get mashed. The creaminess of the avocado will give the salad the best creamy texture without needing mayonnaise.
Ways to Serve Avocado Tuna Salad
This salad can be served as lunch, a side, or a filling. These are my favorite ways to serve it:
- In lettuce cups
- Over a bed of greens
- With sourdough crackers or pita chips
- On toasted sourdough or a croissant sandwich
- In pita bread or a tortilla wrap
Pro Tips for the Best Texture
- Drain the tuna well so the salad stays fresh and crisp instead of watery or oily.
- Use firm-ripe avocados so they hold their shape when tossed.
- Salt just before serving since salt draws moisture out of cucumbers and softens the salad over time.
- Toss gently to keep those pretty avocado slices and tuna pieces intact.
- Serve soon after mixing for the best color, texture, crunch, and flavor.
This Avocado Tuna Salad is fresh, satisfying, and perfect for an easy lunch or party side. I would pass you a fork if I could, so you could taste it for yourself.
