Cucumber Avocado Salad with Tuna, Cilantro, and Lime (Video)
This Cucumber Avocado Salad with Tuna, Cilantro, and Lime is better than tuna sandwiches, and just as easy to make, and this tasty tuna salad is perfect for a low-carb meal. And check this post for Ten More Summer Salads with Tuna!
Cucumbers. Avocado. Cilantro. Lime. Let me get those four ingredients out there just in case anyone turned up their nose at this idea because of the canned tuna, which admittedly is not everyone’s cup of tea. I wasn’t much of a canned tuna lover myself until I discovered my favorite tuna packed in olive oil, and now I find myself reaching for it regularly, especially during the summer months.
This Cucumber Avocado Salad with Tuna, Cilantro, and Lime is something I came up with on one of those days when I was standing in front of the fridge wondering what to make for lunch. My first time I just made one serving (and gobbled it up) and then the next day I worked on the actual recipe and took these photos. And if this particular salad with tuna doesn’t grab you, look below for 10 more summer salads with tuna! Or check out My Favorite Low-Carb Recipes with Tuna Packed in Olive Oil for more treats with canned tuna!
How to Make Cucumber Avocado Salad with Tuna, Cilantro, and Lime:
(Scroll down for complete recipe with nutritional information.)
- I used one of those long European cucumbers, but two small cucumbers will work. If it’s not a garden cucumber, I like to cut stripes so most of the peel is removed.
- Then cut the cucumber in fourths lengthwise and slice into pieces.
- Slice the green onions and chop the cilantro.
- Whisk together the mayo and other tablespoon of lime juice to make the dressing.
- Cut up the avocado and toss with 1 tablespoon of lime juice.
- Stir together the avocado, chopped cucumber, chopped cilantro, and sliced green onion.
- Then add the dressing and stir to combine.
- Drain the oil from the tuna and use a fork to gently break it apart. (Don’t overdo it, the tuna will break apart some more from being mixed into the salad.) Then GENTLY mix the tuna into the salad, being careful not to overmix. (You still want chunks of tuna in the salad.)
- Season Cucumber Avocado Salad with Tuna, Cilantro, and Lime to taste with salt and fresh ground black pepper, and enjoy.
More Summer Salads with Tuna:
My Favorite Tuna Salad ~ Sassy Radish
Baby Kale, White Bean, and Tuna Salad with lemon ~ Kalyn’s Kitchen
Healthy Mediterranean Tuna Salad ~ The Shiksa in the Kitchen
Garden Cucumber Salad with Tuna and Sweet Basil ~ Kalyn’s Kitchen
Sicilian Inspired Wheat Berry and Tuna Salad ~ Former Chef
Summer Tomato Salad with Avocado, Tuna, Cilantro, and Lime~ Kalyn’s Kitchen
Portugese Black-Eyed Peas and Tuna ~ Leite’s Culinaria
White Bean Salad with Tuna and Parsley ~ Kalyn’s Kitchen
Tuna and Avocado Salad with Cucumber Noodles ~ Mother Rimmy
Tuna Pasta Salad with Lemon, Green Olives, and Cucumbers ~ Kalyn’s Kitchen
- 1 large European cucumber (see notes)
- 1/2 cup chopped cilantro (more or less to taste)
- 1/4 cup thinly sliced green onion
- 1 avocado
- 1 T fresh-squeezed lime juice (see notes)
- 1 can (5 oz.) tuna packed in olive oil
- salt and fresh-ground black pepper to taste
- 2 T mayo
- 1 T fresh-squeezed lime juice (see notes)
- Peel strips from the cucumber if desired, then cut into fourths lengthwise and slice into bite-sized pieces.
- Chop the cilantro.
- Thinly slice the green onion.
- Whisk together the mayo and lime juice to make the dressing.
- Dice the avocado into 1/2 inch pieces,
- Put avocado in a bowl large enough to hold the whole salad, and toss with one tablespoon of lime juice.
- Add the chopped cucumbers, chopped cilantro, and sliced green onions to the avocado and gently combine.
- Add the dressing and stir just enough to combine.
- Drain the oil from the tuna and use a fork to partly break apart the tuna into chunks.
- Stir tuna into the salad and GENTLY combine (don’t over-stir; you want the tuna to remain chunky.)
- Season to taste with salt and fresh-ground black pepper and serve.
- This will last okay in the fridge for a day, but it’s far better freshly made.
Amount Per Serving: Calories: 231Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 4mgSodium: 262mgCarbohydrates: 11gFiber: 5gSugar: 2gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Cucumber Avocado Salad with Tuna, Cilantro, and Lime should be approved for most low-carb diet plans, even Paleo diets if you use an approved mayo. Although this salad is loaded with healthy low-carb ingredients, avocados are a limited food for the South Beach Diet, so for South Beach Dieters you need to limit portion size, especially if you use full-fat mayo.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.