Tuna and Avocado Salad Recipe

Receta de Ensalada de Atún y Aguacate

10 Minutes

4 Servings

Ingredients

2 cans tuna in olive oil, 4 oz each
2 avocados
1/2 English cucumber
1/2 red onion
1 small red bell pepper
1 tbsp lemon juice
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper

Nutritional Facts

Calories 266
Calories From Fat 153
Total Fat 17 gr (26%)
Saturated Fat 3 gr (19%)
Polyunsaturated Fat 3 gr
Monounsaturated Fat 10 gr
Cholesterol 24 mg (8%)
Sodium 227 mg (10%)
Potassium 860 mg (25%)
Total Carbohydrates 16 gr (5%)
Fiber 8 gr (33%)
Sugars 4 gr (4%)
Protein 17 gr (34%)
Vitamin A 1485 IU (30%)
Vitamin C 59 mg (72%)
Calcium 46 mg (5%)
Iron 2 mg (11%)

This Tuna and Avocado Salad brings together vibrant layers of flavor using simple ingredients, all in just 10 minutes. Serve it as a light appetizer or a satisfying entree alongside a crusty baguette and a bottle of Spanish white wine.

Steps

Drain the cans of tuna into a fine sieve with a bowl underneath. Gently shake the sieve to remove any excess oil and transfer the tuna into a large bowl. Cut the cucumber into bite-sized slices, cut the red onion into bite-sized slices and roughly chop the bell pepper. Add to the bowl with the tuna. Cut the avocados in half, remove the pit and scoop out the flesh. Cut the avocado into large chunks and add to the bowl. Squeeze the lemon juice over the ingredients, along with 2 tbsp (30 ml) of the reserved olive oil from the canned tuna. Add in the parsley, season with sea salt and black pepper and gently mix together. Cover with plastic wrap and refrigerate for a couple of hours or serve at room temperature. Enjoy! Notes: When picking avocados, look for a slight soft touch. If you can only find hard avocados, place the avocados in a paper bag with a banana and the avocados should be ripe in about 24 hours.