Tuna and Avocado Salad Recipes

Avocado and tuna salad for a festive dinner with friends and family. Healthy ingredients rich in protein and fat. A combination of lightness and satiety.

Avocado and Tuna Salad Recipe

Representative of modern American diner cuisine is a popular salad recipe with canned tuna, cherry tomatoes and avocado. To prepare you will need:

• large avocado – 1 pc.;
• lettuce leaves – 5-6 pcs.;
• eggs – 3 pcs.;
• tuna – 250 g;
• cherry – 4 pcs.;
• lemon juice – 2 tsp.

Cook the eggs for 7-8 minutes after boiling. Take it out and place it in cold water. The leaves are soaked in salted water for a couple of minutes, excess liquid is shaken off, and torn into arbitrary pieces. The tuna is taken out, cut into pieces, and any bones removed.

Peel the fruit using the back of a spoon. Remove the bone and chop into slices. Cherries are cut into 4 parts. Eggs are peeled and cut into 4 slices. The food is placed on the plate, with slices of tomatoes and eggs placed last. Sprinkle with juice.

Tuna salad with avocado and egg

A low-calorie, high-protein recipe for weight watchers. Avocado with canned tuna and eggs combines the flavor of yogurt while maintaining its beneficial properties. Ingredients for cooking:

• tuna – 180-200 g;
• avocado – 1 pc.;
• eggs – 3 pcs.;
• lettuce leaves - 3-4 leaves;
• yogurt – 1 pc.

It is better to use a low-fat fermented milk product without any additives. For greater benefits, choose a high protein option. Boil the eggs until tender and place in cold water. This will help you get rid of the shells easily.

The prepared fruit is chopped into slices. The eggs are crushed to the same shape. Place the washed leaves on a wide dish and pour a little yogurt on top in thin strips. Next is a layer of avocado, then fish and eggs. The dressing is poured on top.

Tuna and avocado salad with cucumber

Original presentation, bright colors and refined taste. A salad recipe with canned tuna and fresh avocado looks great on a holiday table, picnic, or buffet table. You need to prepare:

• tuna (in its own juice) – 200 g;
• avocado – 1 large;
• cucumbers – 1-2 pcs.;
• lemon juice – 4 tsp;
• oil - to taste;
• salt, pepper - to taste.

The fruit is cut in half.Carefully remove the peel with the back of a spoon so that it remains intact. To make the procedure easier, you can use a spoon with sharp edges, like for ice cream. The pulp is chopped into cubes, just like peeled cucumbers.

The mixture is poured with juice. Transfer the fish and get rid of excess liquid. Remove bones if necessary. Chop and add to mixture. Pour in spices and oil and mix thoroughly. Place the salad in a mound on half of the fruit peel.

Avocado salad with tuna and tomatoes

An exquisite dish with an original presentation. For preparation, purchase the following ingredients:

• canned tuna – 1 pc.;
• avocado – 1 large;
• large tomato – 1-2 pcs.;
• garlic – 2 cloves;
• arugula – 1 bunch;
• lemon juice – 2-3 tsp;
• oil – 1 tbsp. l.;
• spices - to taste.

The fruit is prepared (the peel is removed and the pit is removed). Mash the pulp with a fork or in a blender. Add lemon juice so as not to lose the appetizing color. Drizzle with olive oil, add chopped garlic and spices. Gently mix until smooth.

Wash the tomato and wipe it dry. Place in boiling water for 2 minutes. Cool and remove the peel. Chop into cubes. The separated juice is not added. Salad rings are placed on the dishes and laid in layers: avocado, tomato, fish. Remove the ring and garnish with arugula sprigs.

Salad with avocado, tuna and feta cheese

Canned fish, created for salads, goes well with fruit, vegetables and cheese. Prepare:

• tuna (canned) – 1 can;
• avocado – 1 large;
• arugula – 1 bunch;
• ripe tomato – 2 medium ones;
• cucumber – 2-3 pcs.;
• feta cheese – 70 g.

The fruit is peeled, cut into cubes, and placed in a salad bowl. Vegetables are cut into strips and laid out in layers accordingly. The cheese is cut into cubes, the fish is chopped.Arugula is torn into arbitrary pieces or left in twigs.

The salad is mixed before guests arrive and laid out in portioned salad bowls. Use oil to taste as a dressing.

Salad with avocado, tuna and bell pepper

A bright version in the Greek style, served on a large platter. Use Adyghe salt as spices. Products used in preparation:

• large avocado – 1 pc.;
• tomato – 1 pc.;
• bell pepper – 1 pc.;
• feta cheese - 1 package;
• tuna in its own juice – 1 pc.;
• lettuce leaves – 2 pcs.

Wash the tomato and chop it into large cubes with a sharp knife. Feta cheese is taken out of the package and cut into the same shape. The avocado is peeled and pitted and chopped into thin slices.

Arugula is washed and dried. Cut off the top of the bell pepper and remove the seeds. Cut into strips, then into cubes. The fish is taken out, the liquid is drained, and the bones are removed.

Place 2 sheets on one side on a flat dish. Scatter the arugula and sprinkle with lemon juice. In a separate bowl, mix all products except cheese. Place on a prepared dish with herbs and sprinkle feta cheese on top.

Salad with avocado, tuna and apples

This summer dish will surprise guests and family. A handful of sesame or flax seeds will diversify the recipe.

• avocado – 1 pc.;
• green apple – 1 pc.;
• tuna (canned) – 1 pc.;
• lettuce leaves - 1 bunch;
• lemon juice – 1 tbsp. l.

The main fruit and apple are peeled, seeds and seeds are removed. Chop the apple with a sharp knife. Mash the fruit with a fork. The fish is removed from excess liquid and bones and chopped. The salad is torn into pieces.

Lettuce rings are placed on the dish. Lay out in layers: avocado, fish, apple, fruit again, tuna, chopped leaves. Sprinkle each layer with lemon juice. Remove the rings before serving.

Salad with arugula, tuna and avocado

A light dinner for healthy eaters. Avocados go well with canned tuna, eggs, and arugula. You will need:

• avocado – 1 pc.;
• canned fish – 1 jar;
• eggs – 2 pcs.;
• arugula – 1 bunch.

Soak the arugula in cold water for 5 minutes, remove and place on a wire rack or waffle towel to drain off excess moisture. The fruit is cleaned and ground in a blender to a puree. Boil the eggs in boiling water for 7-8 minutes and place in cold water until cool.

Peel the eggs from their shells and cut them into cubes. Arugula is torn into leaves and twigs. Half of the finished tartlets are filled with fish mixed with eggs. Then, using a pastry syringe, squeeze out the mass with a “cap”. Decorate with arugula sprigs.

Serve in a regular salad bowl, if you do not mash the avocado, but cut it into cubes. Mix everything in one bowl and season with olive oil to taste.

Salad with avocado, tuna and tangerines

An interesting recipe that can be found in Greek cafes and restaurants. You can prepare it at home using the following products:

• fresh tuna – 250 g;
• lettuce – 70 g;
• tangerine – 1 pc.;
• celery root – 20 g;
• avocado – 1 pc.;
• bell pepper – 30 g.

For the sauce:

• butter – 40 g;
• lime juice – 10-15 g;
• wine vinegar – 10 g;
• honey – 5-10 g.

The ingredients for the sauce are mixed in a separate bowl and left to infuse. The fish is chopped into pieces and fried. The lettuce is torn as small as possible.

The tangerine is peeled, the film is removed, and the seeds are removed. Celery is thinly sliced, pepper is chopped into cubes. The fruit is cleaned and chopped into slices. The vegetables are mixed with part of the sauce and placed on a dish.Next is the fried fish and the remaining sauce on top of the strips.

Salad with cheese, avocado and tuna

Avocado and canned tuna salad recipe with cheese looks beautiful on a long white platter. Prepare:

• large avocado – 1 pc.;
• cherry – 6-8 pcs.;
• tuna – 200 g;
• feta cheese – 100 g;
• lemon juice – 4 tsp;
• oil - to taste.

Cherries are cut into 4 parts, excess juice is removed. Feta is removed from the package and chopped into cubes. The fruit is cut in half, peeled and boned, sprinkled with lemon juice. Cut into thin slices. The fish is chopped and the liquid is drained first.

Mix everything, add spices and olive oil to taste. Add the feta cubes last so as not to spoil the appearance when stirring.

Salad with avocado, tuna and peas

A simple salad that goes well with tuna, avocado and egg. To complete the recipe you will need:

• canned tuna – 1 pc.;
• green peas – 1 jar;
• red onion – 1 pc.;
• eggs – 2 pcs.;
• cucumber – 2 pcs.;
• mayonnaise, salt, pepper - to taste.

Chop the onion and leave it in a separate bowl. Boil the eggs until tender and cool. Peel the shell and grate it. Peel the cucumber with a vegetable peeler and cut into small cubes.

Remove the fish from the jar and drain the liquid. Remove the bones and mash with a fork. Place everything in a deep bowl, mix and pour in the peas. To reduce calorie content, use yogurt without additives instead of mayonnaise.

Salad with avocado, tuna and shrimp

A salad with a large number of ingredients can be prepared in 20 minutes. Any housewife will be in time for the arrival of uninvited guests. Prepare:

• canned food - 1 can;
• avocado – 1 medium;
• lemon – 1 pc.;
• parsley – 1 bunch;
• shrimp – 15 pcs.;
• eggs – 2-3 pcs.;
• feta cheese - 1 package;
• cucumber – 1 pc.;
• salt, pepper - to taste.

The shrimp are cleaned and washed. Place a pan of salted water on the fire. Bring to a boil and add shrimp for 2 minutes. Take it out and let it cool. The eggs are boiled until tender, cooled and chopped.

The prepared fruit is crushed into small cubes. The parsley is washed, dried and chopped. The fish from the jar is crushed with a fork. Cut the lemon in half and squeeze out the juice. Place everything in a bowl, mix and leave. Season with mayonnaise 5-7 minutes before serving.

Salad with pineapple, avocado and tuna

If it is necessary for a large feast, it is simply worth increasing the number of products proportionally. The classic salad recipe with canned tuna, pineapple and avocado serves 3 servings. You will need:

• fresh pineapple – 4 rings;
• avocado – 1 pc.;
• tuna – 250 g;
• lettuce leaves - 1 bunch;
• cherry – 6-8 pcs.;
• cucumber – 1 pc.;
• Parmesan cheese – 100 g;
• red onion – ½ pc.

Pineapple and cherry tomatoes are cut into pieces. Chop the onion into half rings. The cucumber is peeled and finely chopped. The fruit is cleaned and chopped into strips. The salad is torn into small pieces.

The cheese is grated, the fish from the jar is mashed with a fork. Mix everything except the cheese. Add oil as a dressing.

Salad with avocado, tuna and beans

A beautiful spring version of the salad with bright ingredients rich in flavor:

• canned beans (red) – 150 g;
• avocado – 1 pc.;
• cherry (red) – 5 pcs.;
• cherry (yellow) – 5 pcs.;
• red onion – 1 pc.;
• salad - 3 leaves.

For the sauce prepare:

• oil – 4 tbsp. l.;
• lemon juice – 1 ½ tbsp. l.;
• tabasco – 2 drops;
• salt - to taste.

For the sauce, mix all the ingredients well and leave to infuse. The fruit is peeled and cut into thin slices. The onion is cut into half rings. Vegetables are divided in half. The leaves are finely chopped or torn.

In a separate bowl, mix beans, mashed tuna and cherry tomatoes. Lettuce leaves are placed on the dish. Then all other products. Drizzle with dressing 5 minutes before serving.

Salad with avocado, tuna, flax seeds and sesame seeds

Non-standard recipe. Iceberg can be replaced with another type of lettuce if necessary. You will need:

• canned tuna – 1 can;
• iceberg lettuce – ½ piece;
• tomato – 1 pc.;
• avocado – ½ piece;
• eggs – 4 pcs.;
• lemon – 1 pc.;
• oil – 1 tbsp. l.;
• sesame – 1 tbsp. l.;
• flax seeds – 2 tsp.

Place a pan of water on the stove. After boiling, add the eggs and cook in boiling water for no more than 5 minutes. The yolk should remain soft. Transfer to a container with cold water. After cooling, remove the shell and cut each egg into 4 slices.

Vegetables are chopped and mixed with tuna. Avocados are peeled and chopped into cubes. Mix everything with the addition of lemon juice and oil. Before serving, sprinkle with flax and sesame seeds.

Salad with avocado, tuna and pomegranate

A healthy dish for those who lead a healthy lifestyle. This salad recipe with canned tuna, pomegranate and avocado can be served in a transparent dish on leaves or placed into portioned salad bowls. For preparation use:

• pomegranate – 1 pc.;
• avocado – 1 large;
• tuna – 150-170 g;
• onion – 1 pc.;
• lettuce leaves – 5 pcs.;
• cherry – 8-10 pcs.;
• olive oil, spices - to taste.

The avocado is peeled, pitted and cut into slices. The pomegranate is cleaned and the seeds are removed.Take the tuna out of the can, let the oil drain, and mash the boneless fish with a fork. Cherries are divided into 4 parts. The onion is cut into half rings, the lettuce leaves are finely chopped and placed on the bottom of the dish.

Place the ingredients in a salad bowl and pour over olive oil or wine vinegar. Sprinkle pomegranate seeds on top.

Salad with avocado, corn and tuna

A hearty option with canned corn for a summer holiday table. A nutritious and tasty salad is prepared from the following products:

• canned corn - 1 can;
• tuna – 1 can;
• bell pepper (red) – 1 pc.;
• carrots – 1 pc.;
• tomato – 1 pc.;
• green onions – 1 bunch;
• olive oil – 2-3 tbsp. l.

Boil carrots until tender. All vegetables are cut into cubes, mixed and seasoned with olive oil. The tuna is taken out of the can, the excess juice is removed, and it is chopped. The greens are chopped. The ingredients are mixed in a salad bowl.

Conclusion

Salad with avocado and tuna will decorate the holiday. Bright colors, unusual rich taste and many benefits. The recipes are flexible and the hostess will be able to adjust them to suit herself, change the dressing or ingredients. You can diversify the recipe with spices, seasonings, dressings, use low-fat fermented milk products with herbs, add notes of citrus juice for flavor, or change the types of herbs.

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