Go Back
+ servings
a plate of tuna avocado salad
Print Recipe
5 from 1 vote

Avocado Tuna Salad with Soy Sauce Dressing

This Avocado Tuna Salad with a Japanese-inspired soy sauce dressing is light yet flavorful and refreshing. It takes very little time and effort to put this mayo-free salad together.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: Japanese
Keyword: mayo-free tuna salad, tuna avocado salad
Servings: 3 people
Calories: 296kcal
Author: Sophie

Ingredients

For the Dressing

  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons neutral-flavored vegetable oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt (to taste)
  • 1/8 teaspoon black pepper

For the Salad

  • 5 oz mixed lettuce, roughly chopped or torn (about 140g/4-5 cups)
  • 1 small carrot, peeled and julienned (about 60g/2oz or ½ cup)
  • half a medium cucumber, thinly sliced (about 40-50g/¼-⅓ cup)
  • 6 cherry tomatoes, sliced in half
  • 1 avocado, peeled, pitted and thinly sliced
  • 3-4 oz drained and flaked good quality canned tuna (about 85-110g)

Instructions

  • Whisk together all ingredients to make the dressing. Taste and adjust to your liking.
  • Gently toss the mixed lettuce, julienned carrot, cucumber and cherry tomatoes with half of the dressing. Then arrange them on serving plates.
  • Place avocado slices and tuna flakes on top of the lettuce. Drizzle the remaining dressing (or put it on the side) and serve right away.

Notes

This salad can serve 2-3 people.
I like the dressing to be tangy and savory. You can adjust the ratio of ingredients to your liking, or even add a pinch of sugar if desired.

Nutrition

Calories: 296kcal | Carbohydrates: 11g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 672mg | Potassium: 669mg | Fiber: 6g | Sugar: 3g | Vitamin A: 7181IU | Vitamin C: 25mg | Calcium: 46mg | Iron: 2mg