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Kalyn's Kitchen

Tomato Salad with Avocado, Tuna, Cilantro, and Lime

I think this Tomato Salad with Avocado, Tuna, Cilantro, and Lime is the perfect lunch on a hot summer day. And this tasty salad is dairy-free, gluten-free, low-glycemic, Paleo, Whole 30, and South Beach Diet friendly, and you could use less tomatoes if you wanted to make it lower in carbs! Use the Diet-Type Index to find more recipes like this one.

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Tomato Salad with Avocado, Tuna, Cilantro, and Lime found on KalynsKitchen.com

When it’s really hot outside, nothing tastes better to me than a salad like this Tomato Salad with Avocado, Tuna, Cilantro, and Lime. The salad started as a lunch inspired by the need to use up some cilantro, but 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.

I used my favorite Tonno Genova Italian tuna packed in olive oil, which is probably one of the reasons this tasted so good to me. This brand is much less expensive than the imported olive oil packed tuna, and after I found it last summer, I used it in so many salads and never got tired of eating it. And I used a generous amount of tuna in proportion to the other ingredients for protein and to keep the carbs relatively low, since tomatoes aren’t all that low in carbs.

For years I grew cherry tomatoes in my garden and had a hard time using them up when they started to ripe all at once, so if you’re having a cherry tomato explosion at your house, this salad is an easy and delicious way to use them. Of course I love the cilantro here, but for cilantro avoiders, I’d use use a little more sliced green onion!

Tomato Salad with Avocado, Tuna, Cilantro, and Lime found on KalynsKitchen.com

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.

Tomato Salad with Avocado, Tuna, Cilantro, and Lime found on KalynsKitchen.com

Drain 2 cans of tuna with olive oil. (I greatly prefer this Genova Tuna in Olive Oil for this type of salad, but use any tuna you prefer.) Gently flake tuna apart with a fork. Put tomatoes into the bowl with the avocado, then add green onions and cilantro and gently toss. Then add dressing and gently stir in the tuna.

Tomato Salad with Avocado, Tuna, Cilantro, and Lime found on KalynsKitchen.com

Season the salad with fresh ground black pepper (and a little more salt if desired and serve! The salad would taste great with Chipotle-Lime Deviled Eggs if you wanted something else. Or check out My Favorite Low-Carb Recipes with Tuna Packed in Olive Oil for more treats with canned tuna!

More Summer Salads with Tomatoes:

Ten Favorite Summer Tomato Salads ~ Kalyn’s Kitchen
Grilled Avocado and Tomato Salad ~ The Baker Mama
Bacon, Lettuce, Tomato, and Avocado Salad ~ Kalyn’s Kitchen

Want More Summer Tomato Salads?

Check out Ten Favorite Summer Tomato Salads (plus Honorable Mentions) for more amazing salad ideas for summer tomatoes!

Tomato Salad with Avocado, Tuna, Cilantro, and Lime found on KalynsKitchen.com

Tomato Salad with Avocado, Tuna, Cilantro, and Lime

This Tomato Salad with Avocado, Tuna, Cilantro, and Lime would make a  perfect lunch on a hot summer day.



  • 1 avocado, diced into 1/2 inch pieces
  • 1 T fresh squeezed lime juice
  • salt to taste
  • 2 cups cherry tomatoes, cut in half (If you substitute larger diced tomatoes, I would drain them in a colander.)
  • 1 cup coarsely chopped cilantro (measure after chopping; use a little more green onion if you leave out the cilantro)
  • 1/2 cup sliced green onion (more or less to taste)
  • 2 cans tuna, 5 oz. can (see notes)
  • fresh ground black pepper

Dressing Ingredients:

  • 2 T fresh squeezed lime juice (I like sour flavors, but you might want to use less lime juice if you’re not a huge fan of lime)
  • 2 T extra virgin olive oil


  1. Peel avocado and cut into 1/2 inch pieces (I used my new avocado tool.)
  2. Toss avocado with 1 T fresh lime juice. (I used my fresh-frozen lime juice.)
  3. Put avocado pieces into a plastic bowl and toss with 1 T lime juice.
  4. Season generously with salt. (I used Vege-Sal.)
  5. Cut tomatoes in half.
  6. Chop the cilantro and slice green onion.
  7. Whisk together the olive oil and lime juice to make the dressing.
  8. Drain tuna well, and flake apart slightly with a fork.
  9. Add tomatoes to the bowl with the avocado, then gently stir in the chopped cilantro and green onion.
  10. Add the dressing, stir to coat the ingredients, and then gently stir in the flaked tuna. (Don’t over-stir.)
  11. Season salad with fresh ground black pepper and more salt if desired.
  12. Serve immediately.


I love Genova Tuna in Olive Oil, but use any tuna you like for this salad.

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet/ Low-Glycemic Diet, South Beach Diet Suggestions:
Tomatoes are too high in carbs for this Tomato Salad with Avocado, Tuna, Cilantro, and Lime to be a truly low-carb salad (unless you reduced the amount of tomatoes.) But this salad is low-glycemic, and it’s a great choice for any phase of the South Beach Diet and would also be Paleo or Whole 30 approved.

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.

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36 comments on “Tomato Salad with Avocado, Tuna, Cilantro, and Lime”

  1. Pingback: 12 Recipes for Using Canned Tuna to Get Those Omega-3s – Wild Little Earthlings

  2. My bf doesn’t care for tuna tho I love it. I was thinking of using flaked salmon instead?

  3. Pam, love it! The flavors really shine in this one.

  4. Now THIS sounds like a great tuna salad!!

  5. What a great way to use up my farmers market tomatoes, and to remind me that I have been eating too many bad carbs and it is time to get back on the SB wagon! Thanks. Shelly

  6. Becky I do love that imported tuna, but this brand that I get is less than half the price, and it's really quite good, so I usually don't splurge on the expensive stuff

  7. This does sound like a perfect salad for summer! And I love tuna! They have the best imported canned tuna at Caputos Market if you ever are there!

  8. Lydia, farmer's market! My tomatoes aren't growing at all so I'm wondering what I should do about next year.

  9. Oh, now I'm starting to regret the decision not to grow tomatoes in my garden this year.

  10. Thanks Jeanette; love this kind of salad when the tomatoes are good!

  11. Love all the fresh summer flavors in this salad Kalyn – great for lunch or dinner!

  12. My kids completely turned up their noses to this but it’s my lunch for the day and it’s quite good!!
    All your recipes have been fantastic thus far, a huge thank you from someone clueless about South Beach even if I’ve read the book 4 times now. 🙂

  13. My favorite flavors- all in one place. I added this to my gluten-free recipe picks for the week! Thanks, Kalyn.

  14. What a fresh looking salad! I like the idea of using tuna in a salad.

  15. This looks so delicious!

  16. Kalyn, this looks very yummy! Some of my favorite ingredients! Cheers!

  17. gosh kalyn, it’s a whole encyclopaedia’s worth of writing to think up of ways to get kids to eat ‘real’ food. the snails have been BlogHer-ed – if you’re the culprit, i’d like to thank you!

  18. Gosh, so many of my favorite things and I have a bunch of just-picked cilantro just waiting to be used. Thanks for the recipe!


  19. Kayln-
    You are a kick! Thank you for sharing your talents. I look forward to trying your recipes and the food recommendations. This is new for me, I have never responded to a blog before, but yours is well worth it.

    Cindy B.

  20. Well if I’ve gotten even more distracted than usual from responding to comments it’s because I’m tending four kids aged 13, 11, 7, and 4. Believe me I didn’t feed them anything remotely as fresh and healthy as this (more like mini-corn dogs and waffles). These kids were quite interested in the snail post, although when they saw Med Kiwi’s daughter eating the snail they went “ewwww.”

  21. Kalyn, it’s winter here – cold, rainy, gray. But I would love to have this salad anyway!

  22. Med Kiwi, that is unfortunately true!

  23. it’s always difficult to get kids to eat something that looks quite new to them, and i can imagine cilantro is something they will either look at in disgust, or spit it out as soon as they bite into it. and so it is with snails!

  24. I love the ingredients in this salad, Kalyn. My tomatoes are starting color up (fingers and toes crossed) so it won’t be long before I’ll be making it myself.

  25. Delicious – such gorgeous colours. I’d use a really grassy olive oil to compliment the lime and coriander.

  26. That looks so wonderful to me. I also love Tonno tuna, and always have a few cans in the pantry. My tomatoes are just about ready and after I have that first tomato sandwich, I’ll make that salad.

  27. Kalyn, you hit all the summer high-notes here. Though I wonder if snails would be a possible substitute for the tuna? Just in case of global food chain interruptions. 🙂 (Oh, okay, I’m just interested in snails!)

  28. Tuna in olive oil is so good; I’ll have to look for the brand you mentioned! Your South Beach suggestions have made me very curious about that eating philosophy, so I just checked the book out of the library and will start reading it tonight.

  29. This is one of those dishes I look and want to grab!! So beautiful Kalyn!

  30. Sounds like a perfect lunch salad!
    We are finally getting some summer weather, too. And I might even have some tomatoes later. That’s my entire garden this year… 5 tomato plants ;-))

  31. Hi Kalyn.

    This salad looks wonderful! I’ve been eating my own tomato, avocado, red onion, cucumber, cilantro and albacore tuna combination with a sesame-lime vinegarette for many years, but didn’t think it would be interesting enough to post about. Well, you have proven me wrong on that thought. Thank you for sharing. Great photo!

  32. Oh goodie, a recipe that uses my new (thanks to you!) supply of Vege-Sal. We’ve been getting some great greenhouse tomatoes from our local organic farm — not quite the same as field-grown, but pretty darned delicious.

  33. Looks good! I miss the pictures in my reader already.

  34. YUM! I can’t wait until tomatoes are in season so I can try this.

  35. amazingly, greeks will use parsely in many dishes, but cilantro is virtually unknown here, even though it looks so similar to parsely. i found it once in a supermarket, and never since then (and thanks for your prompt reply to my email problem)

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