Tuna Salad with Avocado and Cherry Tomatoes

This refreshing salad combines creamy avocado and juicy cherry tomatoes with protein-packed tuna for a light yet satisfying meal. Perfect for a quick lunch or a healthy snack, it’s easy to prepare and full of vibrant flavors.

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TIME16 min

SERVINGS4

RATINGNew

Tuna Salad with Avocado and Cherry Tomatoes

01 / WHAT YOU NEED

Ingredients

1 avocado 1 (5 ounce) can tuna, drained 1 small tomato, chopped ¼ cup crumbled feta cheese 1 jalapeno pepper, finely chopped (Optional) 1 green onion, chopped 2 cloves garlic, minced 3 tablespoons chopped fresh cilantro 2 tablespoons lime juice salt and pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Cut the avocado in half, remove the pit, and carefully scoop out the flesh into a bowl. Give it a gentle mash with a fork so it’s still a bit chunky. Add the tuna, cherry tomatoes, feta cheese, jalapeño, green onion, garlic, cilantro, and a squeeze of lime juice. Sprinkle in some salt and pepper, then mix everything together until it’s well combined. Once it’s ready, spoon the mixture back into the avocado skins for a fun presentation. You can serve it right away or pop it in the fridge to chill for a bit before digging in.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use ripe but firm avocados to avoid mushiness.
- Drain the tuna well to prevent the salad from becoming watery.
- Toss the ingredients gently to keep the avocado intact and maintain texture.

Why you’ll love it

This dish is fresh, light, and packed with healthy fats and protein. The creamy avocado pairs perfectly with the juicy cherry tomatoes and tuna, making it both satisfying and nutritious. It’s a quick meal that feels special without much effort.

Serving ideas

Serve this salad on a bed of greens or with toasted whole-grain bread. It also works well as a filling for wraps or pita pockets. Adding a sprinkle of fresh herbs like parsley or cilantro can brighten the flavors even more.

Storage & leftovers

Store leftovers in an airtight container in the fridge. It’s best eaten within a day to keep the avocado from browning. To slow browning, you can drizzle a little lemon juice over the salad before storing.