Keto Tuna & Avocado Salad Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g canned tuna in olive oil, drained</li> <li class="ingredients-single-item">2 medium ripe avocados, diced</li> <li class="ingredients-single-item">1/2 medium cucumber, diced</li> <li class="ingredients-single-item">100g cherry tomatoes, halved</li> <li class="ingredients-single-item">1/4 red onion, thinly sliced</li> <li class="ingredients-single-item">100g mixed salad leaves</li> <li class="ingredients-single-item">2 tbsp fresh dill, chopped</li> <li class="ingredients-single-item">For the dressing:</li> <li class="ingredients-single-item">3 tbsp extra virgin olive oil</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1 tsp Dijon mustard</li> <li class="ingredients-single-item">1 clove garlic, minced</li> <li class="ingredients-single-item">1/2 tsp sea salt</li> <li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Salad spinner</li> <li class="equipment-single-item">Small jar with lid (for dressing)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare the dressing first by combining olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small jar. Seal tightly and shake vigorously until the mixture is well emulsified. The mustard acts as an emulsifier, helping the oil and lemon juice blend together smoothly. Set aside to let the flavors develop while you prepare the other ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Wash and dry the mixed salad leaves thoroughly using a salad spinner. Properly dried leaves ensure the dressing will adhere better rather than sliding off damp surfaces. Arrange the leaves as a base on two serving plates or a large salad bowl. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Cut the avocados in half, remove the pit, and carefully dice the flesh while it's still in the skin. Use a spoon to scoop the diced avocado directly onto the salad leaves. Immediately sprinkle some of the lemon juice over the avocado to prevent browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Drain the canned tuna well, gently flaking it with a fork to maintain some texture. Distribute the tuna evenly over the salad. The oil-packed tuna contributes additional healthy fats that are perfect for a keto diet, while providing a richer flavor than water-packed varieties. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the diced cucumber, halved cherry tomatoes, and thinly sliced red onion to the salad. The cucumber and tomatoes provide a refreshing crunch and subtle sweetness that balances the rich tuna and avocado, while still keeping the carbohydrate content low. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Sprinkle the freshly chopped dill over the salad. Fresh herbs add tremendous flavor without adding carbs, making them excellent additions to keto recipes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Give your dressing another good shake, then drizzle it evenly over the entire salad. You can serve additional dressing on the side if desired. For the best flavor experience, allow the salad to rest for about 5 minutes before serving, giving the ingredients time to absorb some of the dressing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For best results, serve immediately after dressing. If preparing in advance for meal prep, keep the dressing separate and add it just before eating to maintain the optimal texture of all ingredients, especially the avocado and salad leaves. </li> </ol>