Avocado Tuna Salad

Avocado salads are my favorite salads to make. They’re easy and anything with avocado is just delicious. This salad also has cucumber and tuna in it. I added red onions to boost the sweetness a little bit, and lemon juice to make it tangy. All that to tell you: try it asap! It’s perfect for a quick dinner, quick lunch, and when life gets busy.

Ingredients

  • 1 – 2 Avocados, sliced
  • 1/2 English cucumber, sliced
  • 1/2 Red onion, sliced
  • 1 Can of tuna in water, drained
  • 1 Corn on a cob
  • 2 Eggs, boiled, sliced
  • 2 tablespoon Avocado oil
  • 1 tablespoon Lemon juice
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Salt (or to taste) + more for boiling the corn
  • 1/2 teaspoon Red chili flakes (optional)

Tools

  • Salad bowl
  • Large spoon and fork for mixing
  • Knife

Directions

  • Bring some water to a boil, add the corn, and cook it for 5 minutes
  • Drain, and rinse under cold water for a minute or so. This will stop the cooking process and help keep the bright yellow color. Allow to cool
  • Cut the kernels off the cob. It doesn’t have to be perfect. Use a knife to cut/separate into smaller chunks if needed

  • In a salad bowl, combine the corn kernels, sliced avocado, onions, eggs, cucumbers, and tuna

  • Add the oil, lemon juice, salt, pepper and chili flakes

  • Toss to combine and enjoy!

 

Notes

  • I like using fresh corn kernels in my salads. Feel free to use the ones that come in cans if you prefer.
  • You can also add some fresh herbs like parsley or cilantro, depending on what you like.

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Make sure to tag me @theblvckgourmet on Instagram if you try this recipe and use hashtag #bgrecipe.

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