1-Getting started: Getting started with this Avocado Tuna Salad is a breeze, and you’ll love how straightforward the process is. Begin by gathering your ingredients and a large salad bowl to keep things organized. The key is to handle the avocados gently to maintain their creamy texture, and remember that no cooking is needed it’s all about fresh mixing!

2-Prepare the tuna and avocados: First, drain the 15 oz of tuna in oil thoroughly and transfer it to a medium bowl, flaking it lightly with a fork to separate the chunks. Next, slice the 1 English cucumber and 2 large or 3 medium avocados, then peel, pit, and slice the avocados before adding them to the bowl for that essential creaminess. Add the 2 tablespoons of freshly squeezed lemon juice right away to prevent the avocados from browning and to bring in a bright flavor.

3-Add onion, cilantro, and seasonings: Then, thinly slice the 1 small or medium red onion and measure out 1/4 cup of cilantro, chopping it if needed, before mixing both into the bowl for extra crunch and freshness. Season with 1 teaspoon of salt (or to taste) and 1/8 teaspoon of black pepper, adjusting based on what suits your palate. Gently fold all the ingredients together to keep the avocado chunky, then drizzle with 2 tablespoons of olive oil and toss lightly.

4-Serve or store: Once everything is combined, serve immediately on its own or over greens for a complete meal. For meal prep, store the mixture without salt in an airtight container and add it just before eating to keep things crisp. If you’re interested in more salad ideas, check out our California Pasta Salad recipe for another quick favorite.