Avocado Tuna Salad with Creamy Lemon Feta Crunch
This Avocado Tuna Salad is a bright, creamy lunch with flaky tuna, crisp romaine, cucumber, feta, olives, almonds, and lemon.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
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
- Whisk the olive oil, lemon juice, and salt in a large bowl until smooth and lightly blended.
- Add the chopped avocado and turn it gently through the lemon dressing until coated.
- Fold in the tuna, romaine, cucumber, feta, almonds, olives, and parsley with a light hand.
- 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
- Serving Size: about 1 cup
- Calories: 338
- Fat: 27g
- Carbohydrates: 10g
- Protein: 17g
Keywords: Avocado Tuna Salad, tuna avocado salad, tuna salad with avocado, healthy tuna salad