Tuna avocado salad with pickles and onions
Tuna avocado salad with pickles and onions combines creamy avocado, savory canned tuna, tangy pickles, and sharp onions, all bound together with mayonnaise. This quick and nutritious salad is ideal for a light meal or healthy snack.
Cook time 0 min
Prep time 5 min
Ingredients:
1 avocado1/8 cup onion
2 tbsp onion
1/4 cup pickles
1/2 can canned tuna
2 tbsp mayonnaise salad dressing
1 dash salt
1 dash black pepper
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.
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.
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.
Tuna avocado salad with pickles and onions FAQ:
You can store the tuna avocado salad in an airtight container in the refrigerator for 1-2 days. It's best to consume it fresh, as the avocado may brown over time.
You can substitute mayonnaise with Greek yogurt or avocado oil for a healthier option. Both will provide creaminess without the traditional mayonnaise flavor.
A medium-sized mixing bowl is ideal for this recipe. It provides enough space to combine all ingredients thoroughly without overflowing.
A ripe avocado will feel slightly soft when gently squeezed and may have a darker skin color. Avoid avocados with large dark spots or those that feel mushy.
Yes, you can customize the salad by adding ingredients such as diced tomatoes, celery, or herbs like cilantro or parsley to enhance the flavor.
Cooking 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.
Nutrition Facts
2 ServingsCalories 270kcal
Protein 18g
Carbohydrates 12g
Fiber 7g
Sugar 2.40g
Fat 18g
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