Avocado Tuna Salad

Jazz up a can of tuna with this easy avocado tuna salad recipe. Silky avocado adds creaminess that's cut with a hit of acidity from lemon and a briny punch from feta cheese. Romaine hearts and cucumber offer refreshing crunch.

Prep/Cook Time: 15 Minutes, Servings: 6

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• 2 medium avocados, chopped (about 2½ cups)
• 2 5-ounce cans solid white tuna in oil, drained and flaked
• 4 cups chopped 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

Directions

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.

Nutritional Information

Per Serving: 332 Calories, Total Fat: 26 g, Saturated Fat: 4 g, Cholesterol: 20 mg, Carbohydrates: 10 g, Fiber: 6 g, Total Sugars: 2 g, Added Sugars: 0 g, Protein: 16 g, Sodium: 460 mg, Potassium: 529 mg, Phosphorus: 188 mg, Iron: 1 mg, Folate: 64 mcg, Calcium: 73 mg, Vitamin A: 1067 IU, Vitamin C: 19 mg, Vitamin D: 1 IU

© Dotdash Meredith. All rights reserved. Used with permission.