A quick and nutritious meal that combines the creaminess of ripe avocados with the protein-packed goodness of tuna. Perfect for a healthy lunch or a light dinner.
Ingredients
Scale:
1 can (5 oz) tuna, drained
1 ripe avocado, peeled and diced
1 tablespoon fresh lemon juice
1/4 cup diced red onion
1/4 cup diced cucumber
1/4 cup cherry tomatoes, halved
Salt and pepper to taste
2 tablespoons Greek yogurt
1 tablespoon olive oil
1 teaspoon Dijon mustard
Optional toppings: fresh herbs, feta cheese, red pepper flakes
Instructions
In a medium mixing bowl, combine the drained tuna and diced avocado. Use a fork to break up the tuna slightly while keeping some larger chunks intact for texture.
Drizzle the lemon juice over the mixture to keep the avocado vibrant and to add a refreshing tang. Ensure the juice covers the avocado to prevent oxidation.
Add the diced red onion, cucumber, and halved cherry tomatoes to the bowl, mixing gently to avoid mashing the avocado. Use a folding motion to maintain the avocado’s integrity.
In a separate small bowl, whisk together the Greek yogurt, olive oil, and Dijon mustard until smooth to create the creamy dressing.
Pour the dressing over the salad mixture, then gently fold everything together until well combined. Season with salt and pepper to taste.
If using, sprinkle your choice of optional toppings like fresh herbs, feta cheese, or red pepper flakes for added flavor.
Serve immediately or chill in the refrigerator for 15-20 minutes to enhance the flavors.
