Garden Cucumber Salad with Tuna and Sweet Basil
This Garden Cucumber Salad with Tuna and Sweet Basil is perfect for a quick lunch, and this tasty salad is low-carb, Keto, gluten-free, and dairy-free.
If you haven’t had homegrown garden cucumbers, you may not realize how much better they are than the cucumbers you buy in the supermarket. Garden cucumbers are sweet and crisp, and when they’re abundant in my garden I’m forever coming up with new cucumber salad recipes.
The combination of tuna in olive oil and fresh basil was fantastic in this Garden Cucumber Salad with Tuna and Sweet Basil and I thought it was such a nice blend of flavors I ended up making it again the next day so I could take photos. If you have a garden with fresh cucumbers and basil, don’t miss trying this salad. And check out My Favorite Low-Carb Recipes with Tuna for more treats with canned tuna!
How to Make Garden Cucumber Salad with Tuna and Sweet Basil:
(Scroll down for complete recipe with nutritional information.)
- You don’t really need to peel cucumbers from the garden, but I really like the look of stripes, so I usually peel off thin strips.
- Cut each cucumber into half lengthwise, then cut each half into thirds lengthwise before you slice to get nice bite-sized pieces.
- I wanted thin strips of basil, so I used a cutting technique called chiffonade, where you cut the herbs into thin strips. If you pile the basil leaves up on each other, this is pretty fast.
- Mix the cucumbers, tuna, and basil well before adding the mayo-based salad dressing. Then gently mix in the dressing, season, and eat!
More Cucumber Salad Recipes to Try:
- one 7 oz. can tuna packed in olive oil (see notes)
- 3 small cucumbers (see notes)
- 20 large leaves fresh basil (see notes)
- 2 T mayo
- 2 T your favorite vinaigrette dressing
- salt and fresh ground black pepper to taste (I used pepper but no salt)
- Drain olive oil from tuna and flake apart with a fork.
- Put tuna into bowl.
- Peel cucumbers lengthwise in strips (or peel completely if you prefer.)
- Cut cucumbers in half lengthwise, then cut each half lengthwise into three pieces and slice to make bite-sized pieces.
- Add cucumbers to tuna.
- Wash and dry basil leaves.
- Make a pile of half the basil leaves, then starting at the pointed end, thinly slice, discarding the stem ends when you get to them.
- Cut all basil into ribbons using this method, then add to tuna and cucumbers, and mix together.
- Whisk vinaigrette dressing into mayo, then gently stir dressing into salad.
- Season to taste with salt and fresh ground black pepper and serve immediately.
- This is best freshly made, but will keep in the refrigerator for about one day, although you probably won’t have any leftovers.
Amount Per Serving: Calories: 355Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 47mgSodium: 903mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 25g
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:
If you’re making this cucumber salad with tuna for low-carb diets or for the original South Beach Diet, be sure to choose a vinaigrette dressing with the least possible added sugar. As long as that caution is followed, this salad is great for South Beach and other low-carb eating plans.
Find More Recipes Like This One:
Use Cucumber 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 can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.