HEALTHY Tuna & Avocado Salad | Easy & Refreshing 10 Minute Recipe

canned tuna

🥗Healthier: fresh tuna

💰Cheaper: canned salmon

Fresh tuna offers a leaner option while canned salmon is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat, while vegetable oil is often less expensive.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion adds freshness, while yellow onion is more economical.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried herbs

Cilantro provides a distinct flavor, while dried herbs are more affordable.

Drain two cans of tuna in olive oil into a sieve with a bowl underneath.

Gently shake the sieve to remove excess olive oil without flaking the tuna.

Add the drained tuna into a large bowl.

Cut thin slices from an English cucumber into bite-sized pieces, leaving the skin on.

Thinly slice one red onion into bite-sized pieces.

Roughly chop one small red bell pepper and add all chopped ingredients into the bowl with the tuna.

Cut two medium-sized avocados in half lengthwise and remove the pit.

Using a spoon, gently remove the flesh and cut the avocados into large chunks, adding them to the bowl.

Squeeze in one tablespoon of fresh lemon juice (15 milliliters) to prevent browning of the avocado.

Add two tablespoons of olive oil from the canned tuna (30 milliliters).

Add a quarter cup of chopped fresh parsley (about 15 grams).

Season generously with sea salt and freshly cracked black pepper.

Gently mix until everything is well combined.

Serve at room temperature or cover with saran wrap and chill in the fridge before serving.

Spice Level:

Dietary

Allergens