Tuna Avocado Tomato Salad
Tuna Avocado Tomato Salad is loaded with flavor from lime and cilantro, and this is the perfect lunch on a hot summer day.
When it’s really hot outside, nothing tastes better to me than a main-dish salad like this Tuna Avocado Tomato Salad. This is a salad that started as a lunch inspired by the need to use up some cilantro, but once I added juicy cherry tomatoes, avocado, Italian tuna, and and a dressing with lime juice and it turned out to be a salad recipe I’m sure I’ll be making over and over. And if you’re growing cherry tomatoes and having a cherry tomato explosion at your house, this salad is an easy and delicious way to use them.
What ingredients do you need for this recipe?
- fresh squeezed lime juice
- cherry tomatoes
- chopped cilantro (see notes)
- sliced green onion
- Genova Tuna Packed in Olive Oil (affiliate link), or other tuna of your choice
- fresh ground black pepper
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
- olive oil, preferably extra-virgin olive oil
What canned tuna do I like best?
I used my favorite Genova Tuna Packed in Olive Oil for this recipe, which is probably one of the reasons this tasted so good to me. This is the brand I buy over and over and it’s much less expensive than the imported olive oil packed tuna I used to buy. I’ve used this tuna in so many salads and I never got tired of eating it.
What makes this recipe low in carbs?
This salad is very low in net carbs, partly because I use a generous amount of tuna in proportion to the other ingredients.
What if you’re not a fan of cilantro?
I realize cilantro is a deal-breaker ingredients for some people, and if you have those anti-cilantro tastebuds just use more thinly-sliced green onion and skip the cilantro.
Want more recipes with tuna?
Check out My Favorite Low-Carb Recipes with Tuna Packed in Olive Oil for more treats with this delicious canned tuna!
How to make this salad:
(Scroll down for complete recipe with nutritional information.)
- Peel the avocado and dice into 1/2 inch pieces. (I used my new avocado tool, yaay!) Toss avocado with 1 T lime juice and season with salt.
- Cut cherry tomatoes in half.
- Chop cilantro, slice green onions, and whisk together lime juice and olive oil to make the dressing.
- Drain 2 cans of tuna with olive oil. I love Genova Tuna Packed in Olive Oil (affiliate link) for this type of salad, but use any tuna you like.
- Gently flake tuna apart with a fork.
- Put tomatoes into the bowl with the avocado and gently toss.
- Then add green onions and cilantro and gently toss again.
- Then add dressing and gently stir in the tuna.
- Season the salad with fresh ground black pepper (and a little more salt if desired) and serve!
Make it a Low-Carb Meal:
Want More Summer Tomato Salads?
- 1 avocado, diced into 1/2 inch pieces
- 1 T fresh squeezed lime juice
- salt to taste
- 2 cups cherry tomatoes, cut in half (see notes)
- 1 cup coarsely chopped cilantro (see notes)
- 1/2 cup sliced green onion (more or less to taste)
- two 5 oz. cans tuna packed in olive oil (see notes)
- fresh ground black pepper
- 2 T fresh squeezed lime juice (see notes)
- 2 T extra virgin olive oil
- Peel avocado and cut into 1/2 inch pieces
- Toss avocado with 1 T fresh lime juice.
- Put avocado pieces into a plastic bowl and toss with 1 T lime juice.
- Season generously with salt.
- Cut tomatoes in half.
- Chop the cilantro and slice green onion.
- Whisk together the olive oil and lime juice to make the dressing.
- Drain tuna well, and flake apart slightly with a fork.
- Add tomatoes to the bowl with the avocado, then gently stir in the chopped cilantro and green onion.
- Add the dressing, stir to coat the ingredients, and then gently stir in the flaked tuna. (Don’t over-stir.)
- Season salad with fresh ground black pepper and more salt if desired.
- Serve immediately.
If you substitute larger diced tomatoes, I would drain them in a colander. I love Genova Tuna Packed in Olive Oil (affiliate link), but use any tuna you like for this salad. Measure the cilantro after chopping; use a more green onion and leave out the cilantro if you're not a cilantro fan.
I would use my fresh-frozen lime juice for this recipe. I like sour flavors, but you might want to use less lime juice if you’re not a huge fan of lime.
This recipe created by Kalyn.
Amount Per Serving: Calories: 285Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 33mgSodium: 195mgCarbohydrates: 10gFiber: 5gSugar: 3gProtein: 23g
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 Tuna Avocado Tomato Salad is low-glycemic and surprisingly low in net carbs, and it’s a great choice for low-carb diets and any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index 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.
Historical Notes for this Recipe:
This recipe was first posted in 2008. It was updated with better photos. The recipe was last updated with more information in 2021.