Tuna Salad with Beans and Avocado
A fresh, protein‑packed tuna salad that blends creamy avocado with hearty white beans and bright vegetables. The citrusy lemon‑olive‑oil dressing ties everything together for a quick, satisfying lunch or light dinner.
Recipe by THOMAS STRAKER· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 1 can canned tuna
- 1 can canned white beans
- 1 avocado
- 1/4 cup red onion
- 1/2 cup cherry tomatoes
- 1/2 cup cucumber
- 2 tbsp olive oil
- 1 tbsp lemon juice
- to taste salt
- to taste black pepper
Instructions
- 1Open the canned tuna, drain the liquid, and place the tuna in a large mixing bowl.
- 2Open the canned white beans, drain and rinse them under cold water, then add them to the bowl with the tuna.
- 3Dice the avocado, finely chop the red onion, halve the cherry tomatoes, and dice the cucumber; add all vegetables to the bowl.
- 4Drizzle the olive oil and lemon juice over the mixture.
- 5Gently toss all ingredients together until evenly coated, being careful not to mash the avocado.
- 6Season the salad with salt and freshly ground black pepper to taste; give it one final light stir.
- 7Cover the bowl with plastic wrap or a lid and let the salad rest at room temperature for 5 minutes to allow flavors to meld, or refrigerate for up to 15 minutes if you prefer it chilled.
- 8Serve the tuna, bean, and avocado salad immediately, optionally on a bed of greens or with crusty bread.
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Frequently asked questions
- How many servings does this Tuna Salad with Beans and Avocado recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tuna Salad with Beans and Avocado recipe come from?
- It was shared by THOMAS STRAKER on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.