CUCUMBER TUNA SALAD WITH AVOCADO (NO MAYO)

Cucumber Tuna Salad with Avocado - Olivia Adriance

CUCUMBER TUNA SALAD WITH AVOCADO (NO MAYO)

Prep a batch of this tuna salad for a week’s worth of healthy lunches. Serve between two pieces of bread, in a lettuce cup, or simply with a box of gluten-free crackers.

Prep Time15

Total Time15

Course: Lunch, Snack

Cuisine: American

Keyword: 15-minute meals, Canned tuna salad, easy lunch, tuna salad

Servings: servings

Author: Olivia Adriance

Ingredients

3 cans tuna (I used Wild Planet Foods)
⅓ cup olive oil
1 lemon, juiced
2 heaping tablespoons dill pickle juice (from a jar of dill pickles)
2 heaping tablespoons grainy dijon mustard (I used Noble Made)
Salt and pepper, to season
2 small cucumbers, diced
½ apple, diced
2 green onions, thinly sliced
½ cup cilantro, chopped
2 dill pickles, diced
½ cup pistachios
2 avocados, cut into ½-inch chunks

Instructions

Add the tuna to a bowl, breaking it up into small pieces using a fork.
Add the olive oil, lemon juice, dill pickle juice, and Dijon mustard, and season with salt and pepper. Taste and add more seasoning as necessary.
Add the cucumbers, apple, green onions, cilantro, dill pickles, and pistachios, and mix to combine.
Add the avocado slices, seasoning the avocado before you mix it in, and then gently fold in. Serve with crackers and enjoy!

Notes

Tuna salad can be stored in an airtight container in the fridge for three to four days. The avocado slices may brown slightly, so feel free to gently fold them in right before you’re ready to eat.

Nutrition