Avocado Tuna Salad
Jazz up a can of tuna with this easy avocado tuna salad recipe. Silky avocado adds creaminess, cut with a hit of acidity from lemon and a briny punch from feta cheese. Romaine hearts and cucumber offer refreshing crunch.
Ingredients
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3 tablespoons extra-virgin olive oil
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2 tablespoons lemon juice
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¼ teaspoon salt
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2 medium avocados, chopped (about 2 1/2 cups)
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2 (5 ounce) cans solid white tuna in oil, drained and flaked
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4 cups romaine hearts
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1 cup chopped English cucumber
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⅓ cup crumbled feta cheese
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¼ cup toasted sliced almonds
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¼ cup chopped pitted Kalamata olives
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3 tablespoons chopped fresh flat-leaf parsley
Description
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Whisk oil, lemon juice and salt together in a large bowl; add avocados and toss gently to coat thoroughly. Add tuna, romaine, cucumber, feta, almonds, olives and parsley to the avocado mixture; toss gently to combine. Serve immediately or refrigerate for up to 1 hour.
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