Tuna avocado salad with pickles and onions
Enjoy a refreshing and nutritious Tuna Avocado Salad featuring creamy avocado, tangy pickles, and savory onions. This easy-to-make dish combines half a can of succulent canned tuna with zesty mayonnaise, finished with a dash of salt and pepper for a truly delightful meal. Perfect for a quick lunch or light dinner!
- 10 Apr 2025
- Cook time 0 min
- Prep time 5 min
- 2 Servings
- 8 Ingredients
Tuna avocado salad with pickles and onions is a quick and nutritious dish perfect for a light lunch or a healthy snack. Combining creamy avocado, savory tuna, tangy pickles, and sharp onions with a touch of mayonnaise and simple seasoning, this salad is sure to satisfy your taste buds.
Ingredients:
Instructions:
- Cut the avocado in half and remove the pit.
- Scoop the flesh into a medium-sized mixing bowl.
- Mash the avocado with a fork until creamy but slightly chunky.
- Finely chop 1/8 cup of onion and add to the bowl with the mashed avocado.
- Roughly chop an additional 2 tablespoons of onion and add them to the bowl.
- Finely chop 1/4 cup of pickles and mix them in.
- Drain the canned tuna to remove excess liquid.
- Add half of the can (about 160g) of tuna to the bowl. Break up any large chunks with a fork.
- Add 2 tablespoons of mayonnaise salad dressing to the bowl.
- Add a dash of salt and a dash of black pepper to taste.
- Stir all ingredients together gently until well combined. Be careful not to over-mix to maintain some texture in the salad.
- Taste and adjust seasonings if necessary.
- Serve immediately or chill in the refrigerator for 15-20 minutes to allow the flavors to meld. This salad can be served as a standalone dish, on top of lettuce, in a sandwich, or with crackers.
- Fresh and flavorful tuna avocado salad is ready to enjoy! Store any leftovers in an airtight container in the refrigerator and consume within 1-2 days.
Tips:
- To ensure the avocado is perfectly ripe, it should give slightly to gentle pressure.
- Drain the canned tuna thoroughly to avoid excess moisture in the salad.
- For a fresher taste, you can use fresh tuna instead of canned tuna by cooking and flaking it.
- Adjust the amount of salt and pepper according to your taste preference.
- Consider adding a splash of lemon juice for added brightness and to prevent the avocado from browning.
- Serve the salad chilled for a more refreshing taste.
This tuna avocado salad with pickles and onions strikes a perfect balance between creamy, crunchy, and savory. It’s quick to assemble and can be customized to your personal taste. Whether you enjoy it as a standalone dish or as part of a sandwich or wrap, it's sure to be a delicious and healthy addition to your meal rotation.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 270kcal | 14% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 7g | 19% |
| Sugar 2.40g | 2% |
| Fat | |
| Fat 18g | 22% |
| Saturated 2.84g | 9% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 40mg | 7% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 10mg | 60% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 2.02ug | 84% |
| Vitamin C 12mg | 13% |
| Vitamin E 2.69mg | 18% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.24mg | 27% |
| Iron, Fe 1.98mg | 18% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 680mg | 20% |
| Selenium, Se 55ug | 99% |
| Sodium, Na 550mg | 37% |
| Zinc, Zn 1.23mg | 11% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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