Description
A quick and refreshing tuna cucumber salad, perfect for a light meal.
Ingredients
Scale
- 3/4 of a long English cucumber (190g), thinly sliced
- 1/2 a medium-sized avocado (75g), cut into chunks
- 2 oz. (56g) canned tuna (in water), drained
- 1 Tbsp (15g) hemp hearts
- 1/4 cup (15g) fresh parsley, chopped
- 1/2 a lemon, juice only
- 1 Tbsp (15mL) tamari (or soy sauce)
- 1 Tbsp (15mL) olive oil
- Salt and pepper, to taste
Instructions
- Mix Tuna & Dressing: Start by tossing the tuna with the tangy dressing. The moment it hits the bowl, you will notice the bright, zesty aroma. This adds a nice moisture to the tuna, preventing it from being too dry. Do not overdo it on the dressing to keep the salad light.
- Chop Cucumbers & Avocado: Chop your cucumbers and avocado into bite-sized pieces. As you slice through the crispy cucumber, the fresh scent will fill the air, keeping the salad crunchy and refreshing. Be careful with your knife; uneven cuts might make it tricky to mix.
- Stir in Ingredients: Gently fold the cucumber and avocado into the tuna mix. You will see those colors come alive! Mixing carefully ensures everything gets a lovely coating without mushiness. Try not to stir too hard or you might end up with avocado mush.
- Season with Salt & Lemon: Sprinkle a little salt and drizzle some fresh lemon juice over the salad. You will notice how it brightens the dish immediately. This step ties everything together, but make sure to taste it, as too much salt can overpower the flavors.
- Serve Fresh & Enjoy: Spoon the salad into a bowl and dig in right away. The freshness of the ingredients should really pop! If you let it sit, the cucumbers might lose their crunch, so serve it up as soon as it is ready to keep that snap.
Notes
- Best enjoyed fresh, but leftovers can be kept for one day in an airtight container in the refrigerator. Expect it to be soggier the next day due to the cucumber’s water content.
- For the best texture, choose a firm English cucumber for that delightful crunch. When preparing your avocado, an immediate squeeze of lemon juice can help prevent it from browning quickly. If the salad tastes a bit too salty, try rinsing the canned tuna before mixing or reduce the amount of tamari used.
- This salad is intended to be served fresh and is not suitable for reheating.
- Serve with whole grain crackers for crunch. Pair with a chilled white wine for a refreshing meal. Add some whole grain bread for a more filling dish.
- You may substitute canned tuna with leftover baked salmon, hard-boiled eggs, or cooked tofu. For a gluten-free option, use gluten-free tamari instead of soy sauce. If you cannot find hemp hearts, sunflower seeds can work well as a substitute.
- When selecting an English cucumber, look for one that feels heavy for its size, as these are usually juicier. For a creamy texture, use a ripe avocado, but not overly soft. Adjust salt to taste, as tamari adds its own saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A