Description
This Tuna Cucumber Avocado Salad is a fresh, light, and nutritious dish perfect for a quick lunch or a healthy snack. Combining crisp cucumber, creamy avocado, and protein-packed tuna, it’s zesty with lime juice and a hint of cilantro, making it refreshing and flavorful. Ready in just 20 minutes and requiring no cooking, it’s ideal for warm days or anytime you crave something easy and satisfying.
Ingredients
Scale
Salad Ingredients
- 1 large European cucumber (peeled in strips if desired)
- 1/2 cup chopped cilantro (optional, adjust to taste)
- 1/4 cup thinly sliced green onion
- 1 avocado
- 1 can (5 oz.) tuna packed in olive oil
Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons fresh-squeezed lime juice (divided: 1 Tbsp for dressing, 1 Tbsp for avocado)
- Salt and fresh-ground black pepper to taste
Instructions
- Prepare the cucumber: Peel strips from the cucumber if desired to reduce bitterness, then cut it into fourths lengthwise and slice into bite-sized pieces. (You can skip peeling for fresh garden cucumbers.)
- Chop the cilantro: Finely chop the cilantro if using it, adjusting the quantity to your preference.
- Slice the green onion: Thinly slice the green onion for a mild onion flavor and texture.
- Make the dressing: Whisk together the mayonnaise and 1 tablespoon of fresh lime juice until smooth and well combined.
- Dice the avocado: Cut the avocado into 1/2 inch pieces ensuring chunks are firm but ripe for creaminess.
- Toss avocado with lime: Place the diced avocado in a large bowl and gently toss it with the remaining 1 tablespoon of lime juice to prevent browning and add flavor.
- Combine vegetables: Add the chopped cucumber, cilantro, and sliced green onions to the avocado and gently mix to combine evenly.
- Add dressing: Pour the mayo-lime dressing over the vegetable and avocado mixture and stir just enough to coat everything without mashing.
- Prepare the tuna: Drain the olive oil from the canned tuna and use a fork to break it into chunky pieces.
- Add tuna to salad: Gently fold the tuna into the salad mixture, careful not to over-stir so the tuna remains chunky and tender.
- Season and serve: Season the salad with salt and fresh-ground black pepper to taste. Serve immediately for best freshness.
- Storage note: The salad can be stored in the fridge for up to one day, but it is best enjoyed freshly made to preserve texture and flavor.
Notes
- European cucumbers are preferred for their thin skin and minimal seeds, but garden cucumbers work with peeling.
- Adjust cilantro amount based on your taste preference or omit if you dislike its flavor.
- Fresh lime juice is essential for brightness and to prevent avocado browning.
- This salad is best eaten fresh, as the avocado and cucumber textures degrade after prolonged refrigeration.
- For a lower fat version, reduce mayo or substitute with Greek yogurt.
