Easy Avocado Salad

"Incredibly basic, yummy avocado-based salad; it's one of my new favorite dishes now that I'm on a restricted diet. Dairy-free, yeast-free, wheat-free, and low carb. I like this recipe because the avocado gives it a creamy texture and the flax seeds add a good dose of fiber."
 
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photo by Katanashrp photo by Katanashrp
photo by Katanashrp
Ready In:
10mins
Ingredients:
7
Serves:
1
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ingredients

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directions

  • Cut avocado in half. Scoop out the flesh of one half into a bowl or onto a plate.
  • Mash the avocado up with a fork until it takes on a creamy, spreadable texture.
  • Peel cucumber and then chop as finely or coarsely as you wish(the bigger the chunks, the harder it will be to mix).
  • Dump tuna, cucumber, avocado, flax seeds, and spices into medium-sized mixing bowl, and mix until well combined.
  • Then you can either eat the salad right away, or chill for later! I usually pack it in a lunchbox with a few ice packs and have it for a snack when I'm out running errands.
  • Feel free to experiment with the types of veggies, spices, or cold meat you use. It's the avocado that makes the dish!
  • If you are planning on making the dish ahead of time, adding in the optional olive oil and lemon juice will help preserve the avocado and also add some nice flavors.

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Reviews

  1. Great lunch. I didn't miss the mayo at all and loved the addition of flax seeds. Crunchy, creamy and tangy. I did use pickles instead of cucumbers as I enjoy them with tuna. Yum! Thank you.
     
  2. so yummy! this is a great spring/summer salad. i'm always looking for alternatives to mayo, and behold the avocado! Thank you
     
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Tweaks

  1. Great lunch. I didn't miss the mayo at all and loved the addition of flax seeds. Crunchy, creamy and tangy. I did use pickles instead of cucumbers as I enjoy them with tuna. Yum! Thank you.
     

RECIPE SUBMITTED BY

Hi there! I'm a writer by soul, and a cheerful, in-depth experimenter with pretty much everything else. I am also a happy newlywed. My husband and I first started informal pre-dating stuff while cooking odd ingredients into tasty dishes. I've done some form of cooking ever since I was six, with a particular fondness for baking. A few years ago I was diagnosed with various allergies and intolerances, including wheat, apples, bananas, pears, yeast and most things that are fermented. It radically changed my cooking style and thankfully opened up a whole new world of cuisine to try! However, I have plenty of people who still enjoy the treats I used to make (and eat), so I have the best of both worlds; playing around with high-calorie dishes without having to eat them!
 
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