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 a refreshing crunch.

Avocado Tuna Salad

Serves 6

Active Time: 15 minutes

Total Time: 15 minutes

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1/4 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 chopped romaine hearts

1 cup chopped English cucumber

1/3 cup crumbled feta cheese

1/4 cup toasted sliced almonds

1/4 cup chopped pitted Kalamata olives

3 tablespoons chopped fresh flat-leaf parsley

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.

2. Serve immediately or refrigerate for up to 1 hour.

Recipe nutrition per serving: 338 Calories, Total Fat: 27 g, Saturated Fat: 4 g, Cholesterol: 22 mg, Carbohydrates: 10 g, Fiber: 6 g, Total Sugars: 2 g, Protein: 17 g, Sodium: 478 mg, Potassium: 529 mg, Vitamin A: 1067 IU.

========

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.