Go Back
Avocado Tuna Salad

Avocado Tuna Salad

A fresh, colorful, and satisfying Avocado Tuna Salad made with flaky tuna, creamy ripe avocado, crisp cucumber, juicy cherry tomatoes, red onion, fresh herbs, and a bright lemon or lime dressing. It is quick to prepare, naturally gluten-free, low-carb, and keto-friendly when made with a suitable dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Light Dinner, Lunch, Salad
Cuisine: American, Healthy Contemporary
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans tuna drained
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1 small cucumber diced
  • ¼ small red onion finely diced
  • ¼ cup fresh parsley or cilantro chopped
  • 1 –2 tablespoons fresh lemon or lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste
Optional for a creamier salad:
  • 1 –2 tablespoons mayonnaise or plain Greek yogurt

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Cutting board
  • Chef's knife
  • Fork
  • Measuring spoons
  • Can opener
  • Serving bowl or plates

Method
 

  1. Prepare the vegetables: Wash and dry the vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and chop the fresh herbs.
  2. Prepare the avocado: Cut the avocados in half, remove the pits, scoop out the flesh, and cut into medium-sized chunks. Toss gently with a little lemon or lime juice to add flavor and help slow browning.
  3. Drain the tuna: Drain the tuna thoroughly and place it in a large mixing bowl. Gently break it apart with a fork while keeping some flakes and chunks intact.
  4. Make the dressing: In a small bowl, whisk together the remaining lemon or lime juice, olive oil, Dijon mustard, salt, and black pepper. For a creamier salad, mix in mayonnaise or Greek yogurt.
  5. Combine the ingredients: Add the cucumber, cherry tomatoes, red onion, and fresh herbs to the tuna. Pour over the dressing and gently toss until evenly coated.
  6. Add the avocado: Carefully fold the avocado chunks into the salad using a large spoon or spatula. Avoid vigorous mixing so the avocado remains chunky.
  7. Taste and adjust: Taste the salad and add more citrus juice, salt, pepper, or herbs if needed.
  8. Serve: Serve immediately or refrigerate for about 10–15 minutes before serving for a slightly chilled salad.

Notes

Use ripe but firm avocados so they hold their shape when mixed.
Drain the tuna thoroughly to prevent a watery salad.
Add the avocado last and fold gently to prevent it from becoming mashed.
Fresh lemon or lime juice provides the best flavor and helps slow avocado browning.
For a keto-friendly version, use a low-carb dressing and avoid sweetened mayonnaise or other high-carb additions.
For the freshest texture, prepare the salad close to serving time.
If making ahead, prepare the tuna, vegetables, herbs, and dressing separately and add freshly cut avocado just before serving.
Store leftovers in an airtight container in the refrigerator and preferably consume within 1 day for the best avocado color and vegetable texture.