Elevate your lunchtime routine with this vibrant Tuna Salad, a delightful symphony of textures and flavors. Crisp vegetables mingle with flaky tuna in a creamy, tangy dressing, creating a refreshing and satisfying meal. Perfect on crackers, piled high on salad greens, or nestled in a sandwich, this recipe is a guaranteed crowd-pleaser.

Follow The Directions

01

Step

2 mins

In a medium-sized bowl, gently flake the drained tuna. (2 minutes)

02

Step

3 mins

Add the diced tomato, minced shallot, cucumber, carrot, and jicama to the bowl. (3 minutes)

03

Step

2 mins

In a separate small bowl, whisk together the avocado ranch dressing, chopped cilantro, salt, and pepper. (2 minutes)

04

Step

3 mins

Pour the dressing over the tuna and vegetable mixture. Gently fold together until everything is evenly coated. Be careful not to overmix, as this can make the tuna mushy. (3 minutes)

05

Step

1 mins

Taste and adjust the seasoning as needed, adding more salt and pepper to your liking. (1 minute)

06

Step

1 mins

Stir in the fresh lime juice for a bright, zesty finish. (1 minute)

07

Step

5 mins

Serve immediately or chill for later. (5 minutes)

For an extra layer of flavor, try adding a pinch of red pepper flakes or a dash of your favorite hot sauce.
If you don't have avocado ranch dressing, you can substitute it with a mixture of mayonnaise, mashed avocado, and a squeeze of lime juice.
Feel free to experiment with other crunchy vegetables like celery, bell peppers, or even chopped water chestnuts.
For a spicier kick, consider using jalapeno ranch or adding a finely minced jalapeno to the mixture.
To prevent the cucumber from making the salad watery, you can lightly salt the diced cucumber and let it sit for 10 minutes before adding it to the salad. Pat it dry with a paper towel before using.

Abby Dach

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