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Prepare the Ingredients:
Slice the cucumber into thin rounds.
Peel and slice the avocados into bite-sized pieces.
If using canned tuna, drain and flake it with a fork. If using freshly cooked tuna, ensure it's flaked and cooled.
Assemble the Salad:
In a large mixing bowl, combine the sliced cucumber, avocado, and tuna.
Mix and Serve:
Gently toss the ingredients together to combine, ensuring that the avocado stays in large pieces.
Optionally, add a light dressing of olive oil, lime juice, salt, and pepper to taste.
Garnish with fresh cilantro leaves for an extra burst of flavor.
Serve:
Serve immediately as a fresh, light meal or as a side dish.
Serving and Storage Tips:
Serving: Best served immediately while the ingredients are fresh and crisp. It can be served as a main dish for a light lunch or as a side to a larger meal.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 1 day. Note that avocado may brown over time, so it's best to enjoy it fresh.
Variations:
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