Avocado Tuna Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, mayo-free tuna salad with avocado, tomato, bell pepper, and herbs dressed in olive oil and lemon. Served with wheat bread, it's a light, colorful meal for lunch or a lazy dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 (5 oz) cans tuna in water, (drained well*)
- 1/2 cup diced seeded tomatoes ((2 small))
- 1/2 cup diced yellow bell pepper ((1/2 medium))
- 1/3 cup chopped red onion, (rinsed)
- 1/4 cup chopped fresh parsley
- 1 medium avocado ((not too soft), diced)
- 2 - 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- Salt and freshly ground black pepper
- Whole wheat sandwich thins, pita pockets, whole grain bread or romaine lettuce leaves, (for serving)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 782mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 779mg
- Calcium
- 58mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 782MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.