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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.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories: 338
Ingredients Method

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • 2 medium avocados chopped (about 2 1/2 cups)
  • 2 5 ounce cans solid white tuna in oil, drained and flaked
  • 4 cups romaine hearts
  • 1 cup chopped English cucumber
  • ⅓ cup crumbled feta cheese
  • ¼ cup toasted sliced almonds
  • ¼ cup chopped pitted Kalamata olives
  • 3 tablespoons chopped fresh flat-leaf parsley

Method
 

  1. 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.