Avocado Tuna Salad
Whenever lunch rolls around, I find myself craving a variety of different things. Normally, this leads to me throwing together a snack plate with a few different components like fruit, cheese, nuts and crackers. Recently I’ve been wanting something with a little more protein- like this simple yet crave-worthy avocado tuna salad.
This salad platter consists of hard boiled eggs, avocado, canned tuna, microgreens, red onion and the most delicious herb vinaigrette on top. It’s the perfect recipe for a work-week lunch, or to serve to a crowd for a weekend brunch.
The herb vinaigrette offers a fresh burst of flavor, and an elevated touch to an otherwise basic salad.
My favorite way to serve this is with a side of whole grain crackers or toasted bread. It would even be delicious served with my greek yogurt bagels.
Ingredients you’ll need
- Hard boiled eggs– you can cook them fully or for 6-7 minutes for a jammy egg
- Canned tuna– I prefer to use tuna in oil for this recipe for a little extra flavor, but any variety will do
- Avocado– the perfect consistency of avocado for salads is soft to touch, but not too mushy
- Red onion
- Microgreens
The herb vinaigrette is the true star of the dish. It’s made by blending together olive oil and fresh herbs like dill, parsley, cilantro and mint with a little lemon juice and salt.
I love to use my mini food processor for the dressing recipe. It’s the perfect size for dressings and dips.
To assemble the salad, simply layer everything onto a serving platter. Here’s how I suggest layering-
- Start with the cubed avocado and thinly sliced red onion. Top that with a drizzle of olive oil, salt & pepper
- Next, add the canned tuna scattered around, along with the hard boiled eggs cut into quarters.
- Garnish with the microgreens throughout, then pour the herb marinade over everything
- Finish off with an extra squeeze of fresh lemon juice and pinch of flakey salt
This recipe is easy to prepare ahead of time, and even great the next day served in a wrap of sandwich. I love that it combines basic ingredients, but still offers tons of protein and heart-healthy fats.
You guys are going to love this one!
More salad recipes to try:
Shaved Fennel Salad
Arugula Beet Salad
Salmon Farro Salad
Avocado Tuna Salad with Herb Vinaigrette
Ingredients
- 3 hard-boiled eggs
- 2 cans of tuna in oil 4-5 oz each
- 3 avocados
- 1/4 red onion thinly sliced
- Lemon juice
- Microgreens
Herb Vinaigrette
- 1/4 cup olive oil
- Juice from 1 lemon
- 1/4 cup dill
- 1/4 cup parsley
- 1/4 cup cilantro
- 1/4 cup mint
- Salt & pepper to taste
Directions
- Bring a small pot of water to a boil. Add in the eggs and boil for 10 minutes. Peel and slice into quarters
- Slice the avocado into cubes. Layer it onto a serving platter with the red onion. Squeeze lemon juice over the top with a generous pinch of salt & pepper. Flake the canned tuna on top with the egg slices and microgreens all around.
- In a blender or food processor, add the herb dressing ingredients and blend until smooth.
- Pour the dressing over the salad- I like to add an extra squeeze of lemon juice. Serve the salad as is without mixing, with a side of crackers or toasted bread
My family loved this! Great lunch meal!
I’m so happy to hear that!