Tuna and Avocado Salad with Cucumber and Lemon Vinaigrette

A refreshing and protein-packed Tuna and Avocado Salad that fits perfectly within the Whole30, Low-FODMAP, and Macrobiotic diets. This dish is free from gluten and dairy, making it safe for those with allergies while still being bursting with flavor. The combination of canned tuna and creamy avocado creates a satisfying base, while the crisp cucumber and juicy cherry tomatoes add lightness and vibrant color. Tossed in a zesty lemon vinaigrette, this salad is designed to keep you feeling full and energized without the excess calories. Quick to prepare in under 15 minutes, this recipe is perfect for busy individuals seeking a nutritious, low-calorie meal. Enjoy the simplicity and healthfulness of this Tuna and Avocado Salad, making it a staple for anyone aiming to maintain or lose weight while embracing whole, nourishing foods.

Overview

Prep Time

10 min

Cook Time

0 min

Total Time

10 min

Yield

2 servings

Serving Size

1 cup (250 grams)

Canned Tuna

In water or olive oil, drained

Recommended Brand: Wild Planet

2 cans

Avocado

Diced

1

Cucumber

Sliced

1 medium

Cherry Tomatoes

Halved

1 cup

Lemon

Juice and zest for dressing

1

Olive Oil

For dressing

2 tablespoons

Sea Salt

to taste

Black Pepper

to taste

Steps

 
0 of 4

Nutrition Facts

Calories per Serving

290

Total Fat

18g

Saturated Fat

3g

Trans Fat

0g

Monounsaturated Fat

14g

Polyunsaturated Fat

1g

Cholesterol

0mg

Sodium

320mg

Total Carbohydrates

10g

Dietary Fiber

5g

Soluble Fiber

1g

Insoluble Fiber

4g

Total Sugars

1g

Added Sugars

0g

Sugar Alcohols

0g

Protein

26g

Calcium

20mg

Iron

2mg

Potassium

600mg

Vitamin A

50mcg

Vitamin C

15mg

Phosphorus

200mg

This recipe was crafted to avoid the following ingredients:
Dairy
Gluten