This Tuna Avocado Cucumber Salad recipe features creamy avocado and crunchy cucumbers in a delicious mayo free tuna salad. It’s a healthier way to enjoy tuna salad for lunch or dinner. Plus, it can be made in just 10-minutes!
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I’m all for any dish that has creamy avocado.
I mean, what’s not to love? It’s creamy and delicious, but it’s also healthy.
Why not swap it in tuna salad to make a delicious mayo free version? This Avocado Tuna Salad is paleo and keto-friendly. But basically – just amazing.
It’s so quick & easy too. You can make it in just 10 minutes with fewer than 10-ingredients!
Ingredient notes
- Tuna – I used a few pouches of albacore tuna, which do not need to be drained. However, feel free to use your favorite type and brand. Just make sure you to drain canned tuna before using it in this salad.
- Avocados – Look for ripe, but firm avocados so that the pieces will keep their shape when you mix the salad.
- Cucumber – I used an English cucumber in this recipe (the type you find wrapped in plastic). I typically prefer these because the skin is thinner. However, you can also use a standard cucumber or mini cucumbers.
- Red Onion – I love the color that red onion lends to this salad. You can also use sweet onion, yellow onion or white onion. Or, add in some green onions (aka scallions). If you find the flavor of onion overpowering, try soaking your cut onions in a bowl of ice water for 5 minutes before adding them to your salad.
- Cilantro – If you don’t enjoy the taste of cilantro, you can swap in fresh parsley. Or, just leave it out.
- For the Dressing – Olive oil, lime juice, cumin, cayenne (optional), salt & pepper.
How to make it
Step 1
Combine the Salad Ingredients
- In a large bowl, combine the tuna, avocado, cucumber, red onion and cilantro.
Step 2
Make the Dressing
- In a small bowl, whisk together the olive oil, lime juice, salt, cumin, cayenne and black pepper.
- Taste, and add more lime, salt or pepper, if needed.
Step 3
Combine
- Drizzle the dressing over the salad and toss gently to combine.
- Enjoy!
How to serve it
- As a salad, over greens
- As a wrap
- As a sandwich
- As a dip with crackers or chips
- As lettuce cups
How to store it
To keep the avocado from browning, cover the salad with plastic wrap and press down gently so that the wrap comes in contact with the salad.
Another way to prevent the avocado from browning is to combine all the salad ingredients except for the avocado. Then toss the avocado with the dressing on it’s own, so that it gets nicely coated with the lime juice. Then add the avocado to the salad.
Tip: This avocado tuna salad is best enjoyed when fresh. Any leftovers should be consumed within 2 days to ensure optimal taste and quality. Note that avocado will begin to darken once it is exposed to air. It is still ok to eat, however, it won’t look as fresh and vibrant.
Is tuna salad good for you?
Yes! This tuna cucumber avocado salad is not only delicious, it also boasts many health benefits:
- Heart-Healthy Fats: Avocados are abundant in monounsaturated fats, which can assist in lowering bad cholesterol and decreasing the risk of heart disease.
- Omega-3 Fatty Acids: Tuna serves as an excellent source of omega-3 fatty acids, crucial for maintaining brain health and helping to reduce inflammation in the body.
- Vitamins and Minerals: Avocados are loaded with vital vitamins and minerals, including potassium, vitamin K, vitamin E, and vitamin C.
- Protein Power: Tuna is a fantastic source of protein, offering all the essential amino acids necessary for muscle growth and repair. Protein also plays a key role in keeping a healthy metabolism and supporting overall bodily functions.
- Fiber-Rich: Both avocados and tuna salad are rich in dietary fiber, which supports digestion and helps create a sense of fullness. Fiber is also beneficial for regulating blood sugar levels and can aid in weight management.
Is tuna salad keto?
- This tuna salad is keto-friendly. It is also paleo.
More salad recipes
More canned tuna recipes
Did you try this tuna avocado cucumber salad?
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Full Recipe
Tuna Cucumber Avocado Salad
Ingredients
- 4 3 oz. pouches tuna
- 2 medium avocados (peeled, pitted & cubed)
- 1/2 English cucumber (cubed)
- 1/2 medium red onion (thinly sliced)
- 1/4 cup cilantro
- 2 Tablespoons extra virgin olive oil
- 1 lime (juiced)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne (if desired)
- Black pepper (to taste)
Instructions
- In a large bowl, combine tuna, avocado, cucumber, red onion and cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, cumin, cayenne and black pepper.
- Drizzle over salad and toss gently to combine. Serve immediately.
Notes
- To keep the avocado from browning, cover the salad with plastic wrap and press down gently so that the wrap comes in contact with the salad.
- Another way to prevent the avocado from browning is to combine all the salad ingredients except for the avocado. Then toss the avocado with the dressing on it’s own, so that it gets nicely coated with the lime juice. Then add the avocado to the salad.
Nutrition
This post was originally published in 2019. It was updated in 2024 to add new photographs. The cucumber avocado tuna salad recipe remains the same. Enjoy!
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