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 mins
Total Time10 minutes mins
Course: Salad, Side Dish
Cuisine: Japanese
Keyword: mayo-free tuna salad, tuna avocado salad
Servings: 3 people
Calories: 296kcal
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)
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.
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.
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