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5 from 1 vote

Avocado Tuna Salad

This easy, no-cook creamy tuna salad is nutritionally packed and comes together in minutes. I like to serve this atop a leafy green salad with a few tomatoes and sunflower seeds.
Course Main Course, Salad
Cuisine American
Keyword american, dairy-free, easy, egg-free, main, nightshade-free, no-cook, nut-free, salad, seafood, tuna
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 230kcal
Author Jenny Ross

Ingredients

  • 5 ounces tuna packed in water, drained well
  • 1 avocado diced
  • 1/2 shallot sliced or pickled
  • 1/4 cup cilantro
  • 2 tablespoons parsley
  • 1 tablespoon lemon juice
  • zest of 1/2 lemon
  • salt and pepper to taste

Side Salad

  • 2 cups baby spinach or other mixed greens
  • 8 cherry tomatoes quartered, omit for nightshade-free
  • 1/4 cup sunflower seeds toasted, optional
  • 2 tablespoons balsamic

Instructions

  • Break up the tuna into flaks. Combine with remaining ingredients and toss to combine evenly.
  • If serving with the side salad, stir together those ingredients and drizzle with balsamic

Notes

Protein:Energy Quotient [calories]: 0.65
Nutrition with side salad: Calories: 361cal, Carbs: 20g, Fiber: 10g, Fat: 24g, Protein: 21g, Protein:Energy Quotient [calories]: 0.49

Nutrition

Calories: 230kcal | Carbohydrates: 10g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 26mg | Sodium: 186mg | Potassium: 675mg | Fiber: 7g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 19mg | Calcium: 34mg | Iron: 2mg