Makes 2 servings, but can easily be doubled. Recipe created by Kalyn Denny on KalynsKitchen.com.
- 1 avocado, diced into 1/2 inch pieces
- Salt to taste
- 1 can tuna (I like Tonno Genova Italian tuna in olive oil)
- 1 cup diced tomatoes (cut into 1/2″ inch pieces)
- 1/2 cup sliced green onion (or less)
- 1 cup coarsely chopped cilantro (measure after chopping)
- 1 cup diced cucumber (cut into 1/2″ inch pieces)
- 2 T + 1 T fresh squeezed lime juice
- 2 T extra virgin olive oil
- Fresh ground black pepper
Peel avocado and cut into 1/2 inch pieces. Put avocado pieces into a plastic bowl and toss with 1 T lime juice. Season generously with salt. Cut tomatoes and add to avocado in bowl.
Drain tuna well, flake apart slightly with a fork, and add to bowl with avocado and diced tomatoes. Add sliced green onions and chopped cilantro, then stir very gently to combine. Don’t overmix at this point.
Whisk together 2 T lime juice and 2 T olive oil. Add dressing to the salad and stir a couple of times, just enough to distribute dressing through salad ingredients. Season salad with fresh ground black pepper and more salt if desired. Serve immediately.