Description
A quick and refreshing Avocado Tuna Salad combining creamy avocado, tender albacore tuna, and zesty pico de gallo, dressed with lime juice and fresh cilantro for a light yet satisfying meal perfect for lunch or a healthy snack.
Ingredients
Scale
Salad Base
- 5 ounces Albacore Tuna, drained
- 1 tablespoon Mayonnaise
- 1 tablespoon Fresh Cilantro, chopped
- 2 tablespoons Lime juice, divided
- 1 Avocado
- 1/8 teaspoon Salt, divided
Topping
- 1/2 cup Pico de Gallo
Instructions
- Drain Tuna: Open the can and thoroughly drain the albacore tuna to remove excess liquid.
- Prepare Tuna Mixture: In a bowl, combine the drained tuna, mayonnaise, chopped cilantro, and juice from half the lime. Season with salt to taste and mix well to blend all flavors.
- Prepare Avocado: Peel and chop the avocado and place it into another bowl. Squeeze the remaining half of the lime over the avocado to prevent browning and lightly mash it, leaving some chunks for texture. Add salt to taste and gently mix.
- Assemble Salad: On each serving plate, create a base layer with half of the mashed avocado mixture, then add a layer of half the tuna mixture on top. Finish with a generous layer of fresh pico de gallo salsa. Repeat this layering process for the second serving.
Notes
- Use fresh lime juice for best flavor and to keep avocado from browning.
- Adjust mayonnaise quantity for creaminess preference or substitute with Greek yogurt for a lighter option.
- Pico de gallo can be store-bought or homemade for freshness.
- This salad is best served immediately but can be refrigerated for up to one day.
- For added crunch, serve with tortilla chips or whole-grain crackers.
