Avocado Tuna Salad
Avocado Tuna Salad is creamy, fresh, and loaded with tuna, crisp cucumber, sun‑dried tomatoes, and chunks of avocado. Perfect for quick lunches, meal prep, or sandwiches in just 15 minutes.
Servings: 6
Calories: 322kcal
Ingredients
Dressing
- 2 tablespoon Dijon mustard I used Tarragon Dijon mustard
- 2 tablespoon olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon Italian seasoning
- 1 teaspoon sugar granulated
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ¼ cup mayonnaise
Salad
- 15 ounce canned tuna in water, drained and flaked (3 cans)
- 1 English cucumber chopped
- 1 small red onion chopped
- 1 stalk celery chopped
- ½ cup sun-dried tomatoes drained and chopped
- 2 large avocados peeled, pitted and chopped
Instructions
- In a small bowl whisk all the dressing ingredients together. If you find it's a little to thick add a tbsp or so of water to thin it out.
- In another large bowl add all the salad ingredients and drizzle the dressing over. Toss well.
- Serve as sandwiches or as salad.
Video
Notes
- Avocado Tip: Add the avocado just before serving so it stays creamy and doesn’t mash into the salad.
- Serving Ideas: Pile it onto toast, stuff it into pita, wrap it in lettuce leaves, or serve over greens.
- Make Ahead: You can prep everything but the avocado a day ahead. Add the avocado and give it a fresh squeeze of lemon before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Stash the avocado pit in the container to help slow browning.
Nutrition
Serving: 1serving | Calories: 322kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 524mg | Potassium: 918mg | Fiber: 6g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 14.4mg | Calcium: 64mg | Iron: 2.9mg
