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. And it’s also just as tasty with cherry tomatoes from the store!
What ingredients do you need for this recipe?
- fresh squeezed lime juice (I used my fresh-frozen 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
- Olive Oil (affiliate link), 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 Tuna Avocado Tomato 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:
The salad would taste great with Chipotle-Lime Deviled Eggs, Cucumbers Caesar, Al’s Famous Hungarian Cucumber Salad, Cucumber Guacamole Appetizer Bites, or Perfect Hard Boiled Eggs for a tasty 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.