This healthy tuna salad recipe with corn and avocado is a 10-minute easy lunch that will fill you up without putting you in sleep mode!
Do you ever wonder about fundamental questions? Like the creation of the universe or who was the first person to realize that using canned tuna in salad is a great idea?
I definitely think about the second one a lot during my day. Especially on the day I came up with this avocado corn and tuna salad recipe. Like I know I’m a genius for making this one, but somebody before me, paved the way. He thought out of the box and shook things up. Thank you, to that person.
Now, after I didn’t even bother to do some basic google search about the inventor, let’s talk about this very canned tuna salad. It’s not your average one. It’s pretty healthy, it’s fresh, crunchy and made without any mayonnaise! Yes, it’s possible. And you can prepare it in a blink of an eye.
You’ll Love This Tuna Salad With Corn And Avocado
because it is:
- a great healthy lunch
- light yet filling
- super flavorful and fresh
- easy to make
- a super fast recipe
- rich in protein, lower in carbs, but full of fiber and antioxidants!
This recipe is also suitable for a light dinner. Especially if you work out later during the day – this will be a great meal to fuel your body properly without feeling stuffed. I know I enjoy salads in the evening, so much better than something greasy and heavy.
Tuna. Using canned tuna in salad is a great idea, because it’s an easy, cheap and quick way to add more protein to your diet. It’s also delicious and nutritious. And it rhymes. Get the type in brine, not oil.
Greens. I chose a mix of green salads with radicchio and ice berg, but whatever leafy greens you have will work.
Corn to add some sweetness and fiber!
Tomatoes. I used cherry tomatoes to add some more sweetness, along with a sour touch. You can also go for ripe summer tomatoes!
Radishes. Packed with antioxidants and minerals, including potassium, calcium, and vitamin C radishes are super crunchy and a great addition to salads.
Parmesan. I don’t think I need to advertise Parmesan cheese too much, right? Let’s say, it’s one of the two types of cheese I can handle. And I’m happy about it, because it tastes amazing. Imagine if the only cheese I could eat was the stinky German cheese, I had to sell at my student part-time job. I think it was Munster. OMG. And I’m not even picky.
Avocado. We need it for the healthy fats and the delicious creamy texture. But if you don’t have a ripe one, you can skip it as well.
How To Make Tuna Salad With Corn And Avocado
Now, here’s how easy it is to make this salad with tuna, avocado and corn for a quick and healthy lunch for two people:
- Wash all of your vegetables thoroughly, they need that bath.
- Cut your salad greens, chop thinly scallions and dill, mince garlic, and chop cherry tomatoes, radishes, cucumber, and pickled jalapenos or roasted red peppers.
- Drain the tuna and the corn.
- Add EVERYTHING, including salt and pepper to a big bowl toss and adjust the seasonings to your taste.
- Enjoy immediately!
How To Make Ahead
To make the healthy canned tuna salad ahead of time:
- wash the vegetables and let them dry, then chop them up (except for the avocado)
- use whole cherry tomatoes
- drain the tuna and the corn
- add chopped vegetables, cherry tomatoes, tuna, corn, peppers and parmesan cheese to a meal prep container
- then close containers until it’s time to eat.
- when lunchtime rolls around, add the avocado, oils, salt and pepper.
That’s pretty much it. This way you can store the salad for 2-3 days, I wouldn’t dare longer.
More Healthy Salad Recipes For Lunch
I really hope you love this healthy tuna salad recipe with corn, avocado and 453 other ingredients for lunch or whenever you make it! And for those days you want a different salad, check out these recipes:
- Healthy Cobb Salad For Meal Prep
- Mediterranean Roasted Chickpea Salad
- Healthy Shredded Chicken Salad
- 4 cups mixed salad greens
- 2 scallions, thinly chopped
- 1 can tuna, drained
- 1/3cup corn, cooked or canned, drained
- 3 tbsp dill, thinly chopped
- 2 tbsp lemon juice or to taste
- 1/2 cup cherry tomatoes
- 6 radishes, chopped
- 1 cucumber, chopped
- 3 tbsp Parmesan cheese
- 1 tbsp pickled jalapenos or roasted red peppers
- 1 garlic clove, minced (optional)
- 1/2 avocado
- Add everything to a bowl, salt and pepper to taste and toss.
- Enjoy immediately.
Amount Per Serving: Calories: 318Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 43mgSodium: 563mgCarbohydrates: 23gFiber: 8gSugar: 8gProtein: 27g