Description
This nutrient-dense avocado tuna salad bowl combines protein-rich flaked tuna with creamy avocado and crisp vegetables for a refreshing, healthy lunch. By utilizing the natural creaminess of ripe avocado instead of mayonnaise, this dish provides sustained energy and a satisfying texture. Perfect for busy individuals, this meal comes together in minutes and is served over a fresh bed of mixed greens for a balanced, Mediterranean-inspired dining experience.
Ingredients
2 cans (5oz each) tuna in water, drained
2 medium ripe avocados
1/4 cup red onion, finely diced
1/2 cup cucumber, diced
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
4 cups mixed greens (arugula or baby spinach)
Instructions
Drain the canned tuna thoroughly using a fine-mesh strainer to remove excess moisture.
Combine the tuna in a medium mixing bowl with diced red onion and diced cucumber.
Cut the avocados in half, remove pits, and dice the flesh into large chunks.
Add avocado chunks gently to the tuna mixture.
Drizzle the olive oil and fresh lemon juice over the mixture.
Fold the ingredients together softly to avoid mashing the avocado.
Arrange the mixed greens on two bowls.
Scoop the tuna avocado salad onto the center of each bed of greens.
Notes
Choose avocados that yield slightly to pressure to ensure perfect ripeness. This salad is best eaten fresh but can be refrigerated for a short time if kept in an airtight container.
- Prep Time: 10
- Category: Trending
- Method: Mixing
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 16g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 45mg
