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Avocado Tuna Salad with Creamy Lemon Feta Crunch

Avocado Tuna Salad served in a bowl with feta, cucumber, olives, and toasted almonds

This Avocado Tuna Salad is a bright, creamy lunch with flaky tuna, crisp romaine, cucumber, feta, olives, almonds, and lemon.

Ingredients

Scale
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • 2 medium avocados, chopped, about 2 ½ cups
  • 2 (5-ounce) cans solid white tuna in oil, drained and broken into flakes
  • 4 cups romaine hearts, chopped
  • 1 cup chopped English cucumber
  • ⅓ cup crumbled feta cheese
  • ¼ cup toasted sliced almonds
  • ¼ cup chopped pitted Kalamata olives
  • 3 tablespoons chopped fresh flat-leaf parsley

Instructions

  1. Whisk the olive oil, lemon juice, and salt in a large bowl until smooth and lightly blended.
  2. Add the chopped avocado and turn it gently through the lemon dressing until coated.
  3. Fold in the tuna, romaine, cucumber, feta, almonds, olives, and parsley with a light hand.
  4. Serve right away, or chill briefly for up to 1 hour before serving.

Notes

  • Use gentle folding so the avocado stays creamy without turning fully mashed.
  • For the crispest texture, add the romaine shortly before serving.
  • This salad is best fresh and is not ideal for freezing.

Nutrition

Keywords: Avocado Tuna Salad, tuna avocado salad, tuna salad with avocado, healthy tuna salad