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Easy Cucumber Tuna Avocado Salad Recipe for a Fresh 15-Minute Lunch

Easy Cucumber Tuna Avocado Salad

A crisp, creamy, lime-dressed tuna salad that comes together in about 15 minutes with no cooking. It makes two main-course servings or three to four side servings.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 5-ounce cans (142 g each) Tuna, drained
  • 1 about 2 cups (300-350 g) Large English cucumber, diced
  • 1 large Large ripe avocado, diced
  • 1/4 small onion, about 1/4 cup Small red onion, finely diced
  • 1/4 cup Fresh cilantro or parsley, chopped
Dressing
  • 2 tablespoons Fresh lime juice
  • 1 tablespoon Extra-virgin olive oil
  • 1/2 teaspoon, or to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Additions
  • 1 teaspoon Dijon mustard
  • 1 pinch Chili flakes
  • 1 small tomato Tomato, diced

Method
 

Step-by-Step
  1. Drain the tuna thoroughly, place it in a bowl, and flake it gently with a fork.
  2. Dice the cucumber and avocado, finely dice the red onion, and chop the cilantro or parsley.
  3. Whisk the lime juice, olive oil, kosher salt, black pepper, and optional Dijon mustard together in a small bowl.
  4. Add the tuna, cucumber, avocado, red onion, and herbs to a larger mixing bowl.
  5. Pour the dressing over the salad and fold gently until everything is coated, taking care not to mash the avocado.
  6. Taste and adjust the lime juice, salt, and pepper. Serve immediately or chill briefly before serving.

Notes

English or Persian cucumbers work best because they have fewer seeds and release less water. The salad is best eaten the same day because the avocado softens and may discolor. For advance preparation, keep the tuna, cucumber, onion, and dressing separate, then add the avocado shortly before serving.