This avocado salad combines the freshness of mixed greens and crunchy cucumbers with the protein of tuna and eggs, making it not just a visually appealing dish but also a satisfying option for lunch or dinner. Whether you’re looking to whip up a quick meal or serve something nourishing and light, this salad checks all the boxes. Plus, with the creamy dressing, it takes on a delightful richness, ensuring you won’t miss heavier fare.

Why This Recipe Is Helpful

Quick to prepare, requiring only simple chopping and mixing.
Packed with nutritious ingredients, making it filling and balanced.
Versatile enough for meal prep or a family dinner, serving as a complete meal.

Best For

Home cooks who enjoy fresh, healthy meals or anyone needing a light lunch or dinner option.

Be Careful If

Those managing sodium intake should be cautious due to the tuna and added salt.

Ingredients

4 cups (100 g) mixed salad leaves
3 cucumbers, sliced
1 teaspoon salt, for cucumbers
1 avocado, peeled, pitted, and sliced
Juice of 1 lemon
2 hard-boiled eggs, quartered
¼ cup (15 g) parsley, chopped
1 can (150 g) tuna in its own juice, drained and flaked
1 tablespoon (15 g) Greek yogurt or sour cream
1 teaspoon (5 g) mayonnaise
Zest of 1 lime
Juice of 1 lime
1 teaspoon ground black pepper
1 teaspoon mustard
1 tablespoon capers, rinsed
1 clove garlic, minced
1 teaspoon Italian herbs

Ingredient Notes

You can substitute the Greek yogurt with low-fat sour cream for a lighter option.
Fresh herbs, like dill or chives, can add a nice twist to the flavour profile.
Choose canned tuna packed in water for a lower-calorie option.

Kitchen Tools Needed

Chopping board
Knife
Mixing bowl
Measuring spoons
Spoon for mixing

Step-by-Step Instructions

Wash the greens: Rinse the mixed salad leaves under cold water. Spin them dry or lay them on a clean kitchen towel to remove excess moisture.
Prepare cucumbers: Slice the cucumbers and sprinkle them with salt. Let them sit for about 10 minutes to draw out the moisture.
Prep the avocado: Peel, pit, and slice the avocado. Squeeze some lemon juice over the slices to prevent browning.
Squeeze cucumber juice: After 10 minutes, gently squeeze the cucumbers to remove excess liquid.
Boil the eggs: In a pot, boil water and gently add the eggs. Cook for about 9-10 minutes for hard-boiled eggs. Once done, cool them under cold water, peel, and quarter.
Chop parsley: Finely chop the parsley and set it aside.
Flake the tuna: Drain the tuna and use a fork to break it into smaller pieces.
Make the dressing: In a large bowl, mix the Greek yogurt, mayonnaise, lime zest, lime juice, salt, pepper, mustard, capers, and minced garlic until well combined.
Assemble the salad: In a large serving bowl, combine the salad leaves, cucumber, avocado, quartered eggs, parsley, and tuna. Pour the dressing over the top.
Toss and serve: Stir gently to combine all the ingredients with the dressing. Serve immediately and enjoy!

Pro Tips

Letting the cucumbers sit with salt enhances their crunch and flavour.
For a bit of spice, add some red pepper flakes to the dressing.
If preparing in advance, keep the avocado separately until just before serving to prevent browning.

Lighter Swaps

Use a lighter mayonnaise or omit it completely to reduce calories.
For a dairy-free version, replace Greek yogurt with silken tofu blended until smooth.

Common Mistakes

Overcooking eggs can lead to a green ring around the yolk and a rubbery texture—keep an eye on them!
Forgetting to salt the cucumbers may result in a less flavourful salad.

Serving Suggestions

Pair this salad with whole-grain bread or a light soup for a complete meal.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheating Tips

Reheating isn’t recommended for this salad, as it’s best enjoyed fresh.

Nutrition Estimate

Calories: 320
Protein: 25 g
Carbs: 15 g
Fat: 20 g

Values are estimates and may vary by ingredients and portion size.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Mediterranean
Course: Salad
Calories: 320

Frequently Asked Questions

Can I make this salad ahead of time?
While the components can be prepped in advance, it’s best to combine the salad and dressing just before serving to maintain freshness.

Is this salad gluten-free?
Yes, all the ingredients used in this salad are gluten-free.

Can I substitute the tuna?
Absolutely! You can use cooked chicken, chickpeas, or leave it out entirely for a vegetarian version.

This avocado salad is a delightful blend of fresh ingredients, ideal for those seeking a nutritious yet satisfying meal. Give it a try for your next lunch or dinner – it’s sure to please!