Tuna, Avocado & Quinoa Salad

We should all be eating more oily fish and tuna is a nutrient rich oily fish, high in protein and omega 3 fatty acids. I also like to add avocado to this healthy salad as avocado is rich in good fats.

For texture I've added quinoa to my tuna salad, which is a seed and not a grain as many believe. Finally I scatter over some toasted pumpkin and sunflower seeds which add a nutty flavour, texture and crunch.

Recipe ingredients

• Lettuce: I like to use a gem lettuce in this recipe as it has a good crunchy stem which adds texture.
• Fruits & Vegetables: I add a combination of cucumber, cherry tomatoes, avocado, radishes and red onion to the salad, but you can use any variety of salad veggies.
• Chilli: I like to add a little chopped red chilli to the salad, which adds just a little chilli heat. Feel free to add more, or less chilli depending on your taste.
• Fresh herbs: I like to stir through a large bunch of freshly chopped coriander (cilantro) for a burst of fresh herb flavour.
• Tuna: I recommend using tuna in sunflower oil or spring water as I find canned tuna in brine just too salty. 2 x 145g cans of tuna, drained, will serve 4.
• Quinoa: I used a mix of white and red quinoa in this recipe as I like the flavour of red quinoa.
• Seeds: I like to toast some pumpkin and sunflower seeds to sprinkle over the salad before serving. It adds crunch and texture, but this is entirely optional.

Lime Vinaigrette Ingredients

• Mustard: I use Dijon mustard which helps emulsify the dressing, bringing all the ingredients together.
• Lime: I use both the zest and juice from 2 fresh limes in the vinaigrette.
• Oil: I like to use a light flavoured oil in this dressing, opting for sunflower or avocado oil.
• Seasoning: I season the dressing with sea salt and black pepper to taste.

How to make Tuna, Avocado & Quinoa Salad

• Place all the ingredients for the lime vinaigrette into a jar with a tight fitting lid. Place the lid on the jar and give the dressing a good shake to combine all the ingredients together. Set aside.
• If using a bowl, whisk all the vinaigrette ingredients together, and set aside.

• Place all the salad vegetables, along with the coriander leaf, into a large bowl and stir to combine.
• Add the cooked quinoa, canned tuna and lime vinaigrette and give the salad a gentle mix, ensuring everything is coated in the vinaigrette. Don't be too heavy handed as you want to retain chunks of tuna.
• Serve immediately, topped with the toasted seeds. Alternatively, cover and place in the fridge until you are ready to serve.

Recipe variations

• Fish - Try other fish like hot smoked salmon or smoked mackerel.
• Quinoa - I like to use quinoa which is high in protein, but you can swap that for canned chickpeas or cannellini beans.
• Lettuce - I used gem lettuce but feel free to add the salad leaves of your choosing. Use any variety of lettuce or a bag of mixed salad leaves, you could also add some baby spinach or rocket (arugula) to the mix.
• Fruits & Vegetables - Add other salad vegetables to the mix like any colour bell pepper or celery.
• Onion - I use red onion as it has a mild flavour, shallot or spring onions (green onions) would be a good swap.
• Fresh Herbs - I've used coriander leaf, but you can swap in other soft herbs like dill, basil, tarragon, mint or parsley.
• Citrus - If you don't have limes, swap for fresh lemon.

Serving suggestions

This salad will serve 4 as a main dish salad. I serve the salad as it is, but if you have hungry diners I suggest adding a side of crusty bread or toasted sourdough bread.

I like to top the salad with toasted seeds for extra crunch and texture. If you like adding seeds to your salads, try my Crunchy Seeds Salad Topper which are a great addition to any salad.

Useful hints and tips

1. Seasoning: always taste the salad dressing and check the seasoning once it is made. Proper seasoning will make all the difference to the finished salad.
2. If you've made the salad dressing any leftover dressing can be stored in the refrigerator for up to 1 week. Just ensure you shake the jar to combine the ingredients before using.
3. Containing no gluten or dairy this salad dish is suitable for gluten free and dairy free diners.
4. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of my other main dish salad recipes:

• Healthy Tuna & Chickpea Salad
• Peach Burrata Salad with Candied Pecans
• Smoked Mackerel & Beetroot Salad
• Pear, Walnut & Blue Cheese Salad
• Roast Pumpkin Salad
• Grilled Vegetables with Halloumi & Herb Dressing
• Chicken & Asparagus Salad
• Tomato Basil Bruschetta with Whipped Creme Fraiche

For more recipe ideas, head to my Best Salad Recipes post where you will find links to all my favourite salads in one place.