Tuna Avocado Crispy Rice Salad
A refreshing and quick salad featuring creamy avocado, hearty tuna, and crisp mixed vegetables, perfect for lunch or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 1 cup cooked rice
- 1 can tuna, drained
- 1 ripe avocado, diced
- 1 cup mixed vegetables (e.g., bell peppers, cucumber, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Combine the base ingredients: In a large bowl, combine the cooked rice, canned tuna, diced avocado, and mixed vegetables.
- Make the dressing: In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar until well blended.
- Dress the salad: Pour the dressing over the salad and mix gently to combine all the ingredients.
- Season to taste: Season with salt and pepper to taste, ensuring every bite is bursting with flavor.
- Chill or serve: Serve immediately for a fresh experience, or chill in the refrigerator for a couple of hours for a cooler dish.
Notes
Serve with crispy wontons or fresh spring rolls. Store leftovers in an airtight container in the fridge for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 30mg