Monday, August 22, 2011

Avocado Tuna Salad

Waking up at 6:15AM really isn’t my thing. Neither is wondering what I should eat for breakfast so that I would have enough energy to get through the day. You can also cross walking/bussing/and subwaying halfway across town to volunteer for eight consecutive hours and repeating the same set of actions, but in reverse off the list as well. No matter how “independent” I like being, it’s nice to have someone else take care of me for a change.

Lately, I’ve been eating a lot of avocados. Instead of butter or mayo, I sandwich half an avocado along with a slice of mozzarella cheese and some roast beef cold cuts in between two slices of dark rye bread and call it lunch. And breakfast. And sometimes dinner. And I don’t even like sandwiches; they’re just the easiest thing to make when I’m really hungry and don't want to cook. 

This Avocado Tuna Salad takes a bit more time, but it’s just that much more satisfying. The tuna and hard boiled eggs provide protein and are complemented with the rich avocado and sweet and juicy cherries. Sprinkled with finely diced shallot and dressed with fresh thyme leaves, lemon juice, olive oil, and balsamic vinegar, this salad hits all the taste buds. The best part is that it is filling and tastes delicious. Served with some soup and bread, the salad makes for a light lunch or dinner.

Click below for the recipe.

Avocado Tuna Salad

Notes: I discard the egg yolks because I don’t like them. Also, I use aged, reduced balsamic vinegar, which is sweeter and has less of a bite. I love this balsamic vinegar but unfortunately, I’m almost out. Any good quality balsamic vinegar will definitely do; just be careful not to add too much. Also, I'm a fan of sweet and savory combinations. However if you are not, feel free to omit the cherries.

Serves 1

  • 1 medium avocado, flesh scooped, pit removed, diced
  • 2 hard boiled eggs, diced
  • 1 can of tuna (packed in olive oil), flaked
  • a handful of cherries, pitted, halved
  • ½ shallot, finely diced, rinsed under hot water
  • salt and freshly ground pepper
  • fresh thyme
  • freshly squeezed lemon juice
  • olive oil
  • balsamic vinegar


Place all the avocado, egg, tuna, cherries, and shallot into a small bowl. Season with salt (be aware that the tuna is usually already salted) and freshly ground black pepper. Sprinkle the thyme leaves over top. Add a squeeze of lemon juice, a glug of olive oil, and a drizzle of balsamic vinegar. Serve immediately. 


  1. I'm glad you found the energy to make this salad. It looks delicious, and I'm a sucker for avocado!

  2. That looks amazing!
    I had never realized the different things you could put avocado into! (:

  3. Avocados are definitely an ideal tool for keeping you full throughout the day and this is a rock star salad!

  4. I too love avocados in a sandwich or on top of a salad. You mentioned on my blog that you would love to study abroad in France. Oh, you should!! It would be such a fabulous experience. I hope my children want to have a semester abroad when they are in college.


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