This Tuna and Avocado Salad is the perfect blend of fresh, flavorful ingredients and wholesome nutrition. Packed with protein-rich tuna, creamy avocado, and crisp veggies, it’s a healthy choice that comes together in just minutes—ideal for busy people or anyone sticking to a paleo diet. A splash of lemon juice and olive oil ties it all together for a refreshing, tangy finish. Whether you’re fueling up post-workout or whipping up a quick lunch, every bite is as satisfying as it is nourishing.
Ingredients
- 1 (5 oz) can wild-caught tuna, drained
- 1 ripe avocado, diced
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 2 tbsp red onion, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Begin by preparing all the produce. Dice the avocado and cucumber, halve the cherry tomatoes, and finely chop the red onion. Set each aside in separate bowls.
- Open the can of tuna and drain the water or oil completely. Use a fork to flake the tuna into smaller pieces in a medium mixing bowl.
- Add the diced avocado to the bowl with the tuna. Gently fold the two together with a fork to avoid mashing the avocado too much.
- Add the diced cucumber, cherry tomatoes, and chopped red onion to the tuna and avocado mixture.
- In a small bowl or measuring cup, whisk together the lemon juice and extra virgin olive oil to make a quick dressing.
- Pour the dressing over the salad ingredients. Gently toss everything together until all ingredients are evenly coated.
- Season with salt and freshly ground black pepper to taste, then give the salad one final gentle mix.
- Divide the salad into two bowls or plates and serve immediately, or chill in the refrigerator for 10 minutes before serving for a cold salad option.
Nutritional Information
Calories: 280
Protein (g): 17
Fat (g): 21
Carbohydrates (g): 10
Fiber (g): 6
Sugar (g): 2
Sodium (mg): 350
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Due to the avocado, the salad may begin to brown slightly, but it will still be safe to eat. It is not recommended to freeze this salad, as the texture of the avocado and fresh vegetables will degrade upon thawing.
Reheating Instructions
This salad is best enjoyed cold and does not require reheating. If you’ve stored it in the fridge, simply give it a gentle stir before serving. To freshen it up, you can add a squeeze of fresh lemon juice or a drizzle of olive oil before eating.
Optional Add-ins and Substitutions
To enhance the nutritional profile of this salad while keeping it paleo-friendly, consider adding chopped hard-boiled eggs for extra protein, or a handful of leafy greens such as arugula or spinach to boost fiber and micronutrients like vitamin K and folate. Swapping cucumber or tomato with bell peppers can add more vitamin C. For added crunch and healthy fats, try a sprinkle of chopped almonds or walnuts. These modifications will help increase satiety and support overall health without compromising the paleo approach.
