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–+ servings
Hannah

Tuna Avocado Crispy Rice Salad: A Fresh Delight!

A refreshing and nutritious salad featuring tuna, avocado, and crispy rice, perfect for a light meal or appetizer.
Print Recipe
Prep Time 10 minutes
Total Time 30 minutes
Servings: 2 -3 servings
Course: Salad
Cuisine: Fusion
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 5 oz tuna, drained
  • 1 ripe avocado diced
  • 1 cup cooked jasmine rice cooled
  • 1/4 cup diced cucumber
  • 1/4 cup cherry tomatoes halved
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 1/2 cup crispy rice store-bought or homemade

Method
 

  1. In a large bowl, combine the drained tuna, diced avocado, cooked jasmine rice, diced cucumber, cherry tomatoes, and chopped cilantro.
  2. In a small bowl, whisk together the lime juice, soy sauce, sesame oil, salt, and pepper.
  3. Pour the dressing over the salad mixture and gently toss to combine, being careful not to mash the avocado.
  4. Chill the salad in the refrigerator for about 15-20 minutes to allow the flavors to meld.
  5. Just before serving, fold in the crispy rice for added texture. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 16gCholesterol: 30mgSodium: 600mgFiber: 3gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeño or a dash of hot sauce to the salad.
  • To make it a complete meal, serve the salad on a bed of mixed greens or spinach.

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