Tuna Salad with a Simple Avocado Cilantro Dressing
This Tuna Salad has plenty of crunch so delicious and filling too! Not to mention the avocado cilantro dressing, which ties the salad together. The bright flavors of this salad will make this one of your favorite things to make for a light meal.
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Servings: Servings
Calories: 301kcal
Ingredients
- 1-2 hearts of Romaine lettuce
- 1 Canned White Tuna – Drained of water or oil
- 1-2 tablespoon Mayonaise
- Lemon juice – freshly squeezed is best but you can substitute with bottled if that’s what you have.
- 1 English cucumber – sliced in half with the skin left on. English is my preference but you can use a regular cucumber as well. It gives the best fresh crunch!
- 1 cup cherry tomatoes
- 1 small red onion – Thinly slice and drizzle with some salt and vinegar
Avocado Dressing:
- 2 Avocados – Peeled
- Fresh Cilantro – chopped
- 1 tablespoon Extra Virgin Olive Oil – helps to blend the flavors
- 1 tablespoon Lime juice
- Salt and Black Pepper to taste
- 1 tablespoon of water if the dressing is too thick for your taste
Instructions
How to make this Tuna Salad with a simple Avocado Cilantro Dressing
- The first step is to prepare the Avocado dressing:
- In a blender, combine the avocado, fresh cilantro, lime juice, olive oil, a garlic clove (optional), salt, and black pepper to taste. Blend all until smooth. Adjust any seasoning to taste. Then store in the fridge until ready to use.
Next, let’s prepare the Tuna:
- In a small bowl add the drained tuna, mayo, lemon juice, salt, and pepper to taste. Mix until all is well combined. Place in the fridge until ready to use.
Now let’s prepare the veggies.
- I’m using romaine lettuce. Wash the lettuce and shake off excessive water. To do this the best way possible I like to use my salad spinner. Drying salad greens after washing helps to keep them crisp.
Assemble The Salad
- In a salad bowl, add the chopped and washed lettuce, sliced cucumber ( skin left on and seeds removed), sweet peppers, and cherry tomatoes, all chopped into bite-sized pieces.
- Next, add the thinly sliced red onion. TIP: Before adding the onion to the salad, sprinkle it with some salt and vinegar, then make sure to drain the vinegar.
- Add the avocado dressing and stir to combine. Then, add the tuna and toss to combine. The salad is ready to be served.
Notes
Here are some tips and tricks to help you make it delicious every single time!
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- Let the dressing sit: Allow the avocado dressing to sit in the fridge for 30 minutes before mixing it with the salad. This allows the flavors to blend.
- Use best-quality tuna: Use albacore tuna as it is high-quality. Remember to drain the oil or water from the can of tuna before adding it to the salad.
- Assemble right before serving: Assemble the salad just before serving to keep it as fresh as possible.
- Freshness tip: Once you add the salt, the salad is best eaten within a couple of hours because it will cause the veggies to soften and wilt.
Nutrition
Calories: 301kcal | Carbohydrates: 16g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 197mg | Potassium: 842mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1031IU | Vitamin C: 24mg | Calcium: 44mg | Iron: 2mg