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Tuna & Avocado Protein Salad - Fast, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (5 oz/140 g each) tuna in water or olive oil, drained well
  • 1 large ripe avocado, diced
  • 1 small cucumber, chopped (about 1 cup)
  • 1/4 small red onion, finely minced
  • 1 stalk celery, finely chopped
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1–2 tablespoons mayonnaise or Greek yogurt (optional, for extra creaminess)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 1–2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder or 1 small garlic clove, minced
  • Salt and black pepper, to taste
  • Optional add-ins: cherry tomatoes, capers, dill pickles, sweet corn, jalapeño, mixed greens, lettuce leaves, or whole-grain toast

Method
 

  1. Prep the base: Add drained tuna to a large bowl. Use a fork to flake it into small pieces so it mixes evenly.
  2. Chop the fresh ingredients: Dice the avocado, cucumber, celery, and onion. Add them to the bowl along with chopped parsley or cilantro.
  3. Mix the dressing: In a small cup, stir together lemon juice, Dijon, olive oil, and garlic. If using, add mayonnaise or Greek yogurt for a creamier texture.
  4. Toss gently: Pour the dressing over the bowl. Fold everything together with a spatula, keeping the avocado pieces mostly intact.
  5. Season to taste: Add salt and plenty of black pepper. If it needs more brightness, squeeze in extra lemon.
  6. Serve your way: Eat it as-is, spoon it over greens, tuck into lettuce cups, or pile onto toasted sourdough. It’s also great in a whole-grain wrap.