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Creamy Avocado Cucumber Tuna Salad

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Ingredients

For The Salad

  • 1-2 cucumbers (1 large or 2 medium cucumbers) thinly sliced into rounds for a cool, crisp base
  • 1 avocado ripe, peeled and cut into cubes for creamy richness and healthy fats
  • 1 can tuna drained well and flaked for savoury depth and protein
  • 3 boiled eggs cooled and chopped to add tenderness and extra protein
  • 1/4 red onion (optional) very thinly sliced for gentle sharpness and colour
  • 1–2 tbsp dill or parsley chopped, for fresh herbal notes
  • 1 tsp lemon or lime juice to toss with the avocado and keep it bright
  • to taste salt to season the cucumbers and help them release excess moisture

For The Yoghurt Dressing

  • 3–4 tbsp yoghurt (Greek or thick natural) to create a creamy, light dressing base
  • 1 tbsp lemon or lime juice for tangy brightness
  • 1/2 tsp dijon or regular mustard to add gentle heat and depth
  • 1 tsp olive oil Extra Virgin, for extra smoothness and richness
  • 1/2 clove garlic finely grated or crushed for subtle warmth
  • to taste black pepper o taste for gentle heat and aroma
  • to taste salt added only after tasting the dressing to avoid over‑seasoning
  • 1 tbsp dill or parsley chopped to echo the herbs in the salad and tie the flavours together

Nutrition

Serving: 230gCalories: 290kcalCarbohydrates: 7.5gProtein: 24.9gFat: 18.5gSaturated Fat: 4.2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9.1gCholesterol: 210mgSodium: 360mgPotassium: 520mgFiber: 3.4gSugar: 3.4gVitamin A: 520IUVitamin C: 9mgCalcium: 80mgIron: 1.6mg