Lunch
Avocado Tuna Salad
Creamy avocado melts into flakes of tuna, coating crisp romaine and cucumber with silky richness. Bright lemon and olive oil lift salty feta and briny olives, while toasted almonds add a gentle crunch in every bite.
- Total
- 17 min
- Prep
- 17 min
- Serves
- 6
Nutrition per Serving
- Calories
- 338
- Protein
- 17g
- Carbs
- 10g
- Fat
- 27g
- Fiber
- 6g
- Sugar
- 2g
- Sodium
- 478mg
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1/4 tsp salt
- 2 medium avocados, chopped (about 2 1/2 cups)
- 2 (5 ounce) cans solid white tuna in oil, drained and flaked
- 4 cup romaine hearts
- 1 cup chopped English cucumber
- 1/3 cup crumbled feta cheese
- 1/4 cup toasted sliced almonds
- 1/4 cup chopped pitted Kalamata olives
- 3 tbsp chopped fresh flat-leaf parsley
Instructions
- Whisk oil, lemon juice and salt together in a large bowl; add avocados and toss gently to coat thoroughly. Add tuna, romaine, cucumber, feta, almonds, olives and parsley to the avocado mixture; toss gently to combine. Serve immediately or refrigerate for up to 1 hour.