Avocado Tuna Salad || Gracefult Kitchen

Avocado Tuna Salad

Lunch

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

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ 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 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

Description

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.