If you’re in the mood for something light, fresh, and surprisingly satisfying, let me introduce you to my go-to Avocado Tuna Cucumber Salad. This is the kind of dish that feels like a reset meal—clean, crisp, and full of feel-good ingredients—but still manages to be filling and totally crave-worthy. It’s creamy from the avocado, crunchy from the cucumber, and packed with protein thanks to the tuna. Plus, it all comes together in one bowl in under 15 minutes!

I love making this salad when I need lunch in a hurry, but I still want it to taste like something. It’s also my favorite no-cook dinner when it’s way too hot to turn on the stove. I originally threw this together on a fridge-clearing day—half a cucumber, a ripe avocado, and a lonely can of tuna—and the result was so good, it immediately earned a spot in the regular rotation. Now I keep all the ingredients on hand for when I need a quick, nourishing bite that still feels a little special.

Why You’ll Love This Recipe

No cooking required – Just chop, mix, and eat. Perfect for hot days or when you can’t be bothered to cook.
Ready in 10–15 minutes – One of the fastest meals you’ll ever make.
Nutrient-dense – Packed with protein, healthy fats, and fiber to keep you full.
Low-carb & gluten-free – A great option if you’re watching carbs or avoiding gluten.
Meal prep-friendly – Make it in the morning and enjoy it chilled for lunch.
Customizable – Add extra veggies, swap in fresh herbs, or change up the dressing.
Tastes amazing – The combo of creamy avocado, tangy lime, and salty tuna just works.

Ingredients You’ll Need

You don’t need much to make this salad shine—just a few fresh ingredients and a couple pantry staples.

Canned tuna – Go for tuna in water or olive oil, whichever you prefer. I like solid white albacore for a firm texture.
Ripe avocado – Creamy and rich. Make sure it’s just soft enough to mash gently without turning to mush.
Cucumber – Adds crunch and freshness. I love using Persian or English cucumbers for their thin skins and low seeds.
Red onion – A little goes a long way for some sharpness and bite. Soak it in cold water for a few minutes if you want to mellow it out.
Fresh cilantro (optional) – Adds brightness. Skip it if you’re not a fan.
Lime juice – The acid cuts through the richness and ties everything together.
Olive oil – A splash gives it a silky finish.
Salt and pepper – Don’t forget to season! A pinch of sea salt really brings out the flavors.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep your ingredients
Start by dicing your cucumber and avocado into bite-sized chunks. Thinly slice the red onion and give the cilantro a rough chop if you’re using it. Open and drain your can of tuna.

Step 2: Combine everything in a bowl
In a large bowl, gently combine the tuna, avocado, cucumber, and red onion. Try not to mash the avocado too much—you want some texture.

Step 3: Add lime juice and olive oil
Drizzle in the lime juice and olive oil. Start with a tablespoon or two of each and adjust to taste. Gently toss to combine.

Step 4: Season and taste
Add salt and freshly ground black pepper to taste. If it needs a little more zing, add an extra squeeze of lime or a pinch of crushed red pepper for heat.

Step 5: Chill or serve immediately
You can eat this right away, or pop it in the fridge for 15–20 minutes to let the flavors meld. It tastes great either way!

Step 6: Optional: Serve creatively
Scoop it into lettuce cups, pile it on whole grain toast, serve it with crackers, or eat it straight from the bowl. It’s versatile and delicious no matter how you enjoy it.

Helpful Tips

Make it ahead
This salad holds up pretty well in the fridge for about 24 hours, though the avocado may brown slightly. A little extra lime juice helps slow oxidation. If making ahead, you can wait to add the avocado until right before serving.

Storage
Store leftovers in an airtight container in the fridge. Press a piece of plastic wrap directly onto the surface to help prevent browning, or add a little extra lime juice.

Add-ins and variations

Add halved cherry tomatoes or chopped bell pepper for more color and crunch.
Toss in a handful of baby spinach or arugula to make it more of a leafy salad.
Use Greek yogurt or a spoonful of mayo for a creamier vibe (kind of like tuna salad 2.0).
Swap cilantro for dill, parsley, or even mint for a fun twist.
Want some heat? Add diced jalapeño or a splash of hot sauce.
For extra protein, top it with a soft-boiled egg.

Perfect pairings
This salad is refreshing on its own, but it pairs well with a slice of toasted sourdough, a chilled glass of white wine, or a sparkling water with lime. If you’re serving it for dinner, roasted sweet potatoes or a simple quinoa salad make great sides.

Frequently Asked Questions (FAQs)

Can I use chicken instead of tuna?
Absolutely! Shredded rotisserie chicken works great here and gives it a slightly different but equally tasty vibe.

Can I make this in advance?
Yes—just wait to add the avocado until you’re ready to eat if you’re making it more than a few hours ahead. The rest holds up well in the fridge.

Is this recipe keto or low-carb?
Yes! It’s naturally low in carbs and high in healthy fats and protein, making it a great keto-friendly meal.

What kind of tuna should I use?
I like solid white albacore in water or olive oil. If you prefer chunk light or skipjack, those work too—just choose one you like the flavor of.

Can I use lemon juice instead of lime?
Sure thing. Lime is a little more traditional and punchy, but lemon works in a pinch and is still delicious.

I honestly make this salad all the time, especially in warmer months when I want something cool and satisfying without standing over a stove. It’s one of those recipes that checks every box: fast, healthy, flavorful, and endlessly adaptable.

Try it out the next time you want a quick, no-fuss meal—and let me know how you top yours! It might just become one of your regulars, too.