Avocado and Mango Tuna Salad

This vibrant salad combines lean protein from tuna with heart-healthy monounsaturated fats from avocado and a boost of vitamin C from fresh mango.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 can (6.5 oz) chunk light tuna in water, drained · 125 kcal in the whole recipe
• 1 large avocado, diced · 240 kcal in the whole recipe
• 1 cup Roma tomatoes, diced · 31 kcal in the whole recipe
• 1/4 cup red onion, diced · 17 kcal in the whole recipe
• 2 teaspoons lime juice · 2 kcal in the whole recipe
• 1 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/2 large firm mango, diced · 45 kcal in the whole recipe

Method

1. Drain the canned tuna thoroughly and transfer it to a medium mixing bowl.

   

2. Add the diced avocado to the bowl and mash or mix it well with the tuna to create a creamy texture.

   

3. Gently fold in the diced tomatoes, red onion, mango, lime juice, crushed red pepper, and salt until well combined, then serve chilled.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.