Avocado Tuna Salad

This Avocado Tuna Salad is made with very simple ingredients. It is very easy to make and has a surprising combination of ingredients that work well together. You can eat it as a side dish with your dinner or for a very satisfying quick lunch.

I’m taking advantage of the yummy goodness of avocado. I don’t need to put mayo in my salad because the avocado gives a highly filling creaminess to it like mayo. The balsamic vinegar gives an incredible kick to it. You could also use homemade dressing for a fresh flavour. This could be my go-to lunch from now on, and the best thing about this is, it’s Keto friendly.  

Avocado Tuna Salad Recipe


15 ounces tuna in oil, drained and flaked

1 cucumber, sliced

1 large avocado, pitted, peeled and sliced

1 small red onion, thinly sliced

Drizzle of balsamic vinegar (store bought)

1 teaspoon sea salt

1/8 teaspoon black pepper  

How to Make Avocado Tuna Salad?


1. In a large bowl, combine all the ingredients.  

2. Drizzle the salad with balsamic vinegar, salt and pepper.  

3. Toss to combine.

Serve and share this Avocado Tuna Salad to your family and friends!

What kind of Tuna is best for Tuna Salad?  

I actually prefer drained chunk tuna in oil, but for some reason, my husband bought a sandwich tuna so I don’t have any choice but to use it. I guess the tuna brand would depend on your liking.  

Did you make this Avocado Tuna Salad? Please leave us a comment below.




Asparagus, Avocado and Tomato Salad

Eating fresh asparagus is very new to me. Yes, for those of you who don’t know, you could asparagus without cooking it. I just learned it this week when I tried a new recipe with prawns and couscous. I was so hesitant at first but when I took a bite, I like its crunchiness and I could feel its freshness bursting into my mouth. Last year, I was so happy to learned that you could also eat white fresh button mushrooms! I so love mushrooms!!! I could eat mushrooms for a week.

This is actually my original recipe (Disclaimer: I didn’t copy this recipe from anybody else’s but if there’s a recipe out there that is the same as this one, it probably just a coincidence). These are all just the ingredients I got from my fridge and so I toss them all and voila, I created my own salad recipe! I love how proud I was in making this and claiming it’s my own. Well, salad is usually boring and I got to admit that posting a salad recipe is not that interesting as well. But for people just like me, who likes to try different combinations of food and still learning about healthy food, searching for salad recipes is still a challenge, and this post will be helpful for them.

One thing I’ve learned in making salad is that LESS INGREDIENT is BETTER. Probably 3-5 vegetables/fruits in a bowl is better than getting over board. Dressing is important, it brings excellent flavor to your usual tasteless salad (especially the lettuces), but if you’re trying to lose weight, I recommend sticking to low calorie balsamic vinegar or mix 1 Tbsp olive oil to lemon juice, or simply squeeze lemon juice on top of your salad, and it’ll be fine!


2 cups of baby lettuce
half of avocado, cubed
1 cup cherry tomato, halved
2 spears asparagus, thinly sliced
1 Tbsp. Balsamic Vinegar
pinch of salt and pepper to taste


1. Put baby lettuce on a plate or bowl, start adding the thin slices of fresh asparagus, topped with cherry tomatoes and avocado.

2. Add the dressing (balsamic vinegar) and season with salt and pepper.

3. Serve and enjoy!!!

Original Recipe: A Slice of Kate


Sizzling Moroccan Prawns with Fluffy Couscous and Rainbow Salad


Today, I have prepared a fancy seafood dinner that my husband loved instantly. My kids are not a fan of seafoods but they tried some. This recipe is from Jamie Oliver, so it must be really good! This is called Sizzling Moroccan Prawns with Fluffy Couscous and Rainbow Salad. I also watched the Youtube video of FoodTube to help me out with the procedure. It’s really fun to make and easy to prepare. So without further ado, here’s the recipe for Sizzling Moroccan Prawns.


2 sprigs of fresh rosemary
2 cloves of garlic
olive oil
1 level teaspoon smoked paprika
1 good pinch of saffron
6 large raw shell-on king prawns, from sustainable sources
2 oranges
150 g wholewheat couscous
400 g colourful mixed seasonal veg, such as peas, asparagus, fennel, courgettes, celery, spring onions, red or yellow peppers
1 fresh red chilli
½ a bunch of fresh mint , (15g)
1 lemon
2 tablespoons natural yoghurt
1 pomegranate


1. Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of sea salt.
2. Muddle in 1 tablespoon of oil, the paprika, saffron and a swig of boiling water to make a marinade.
3. Use little scissors to cut down the back of each prawn shell and remove the vein. Cut 1 orange into wedges, toss with the prawns and the marinade and leave aside for 10 minutes.
4. Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up.
5. Take a bit of pride in finely chopping all your colourful seasonal veg and chilli, and put them into a nice serving bowl.
6. Pick a few pretty mint leaves and put to one side, then pick and finely chop the rest and add to the bowl with the juice of the lemon and the remaining orange. Add the couscous, toss together and season to perfection.
7. Put a large non-stick frying pan on a high heat. Add the prawns, marinade and orange wedges and cook for 4 to 5 minutes, or until the prawns are gnarly and crisp, then arrange on top of the couscous.
8. Dollop with yoghurt, then halve the pomegranate and, holding it cut side down in your fingers, bash the back so the sweet jewels tumble over everything. Sprinkle with the reserved mint leaves.
9. Serve and enjoy with family and friends!

I made some adjustments in the marinade and I also didn’t put yoghurt in the end. I didn’t mean not to add the yoghurt, I just forgot hahaha!!! Make sure to cut the vegetables really tiny so it’s nice to eat with couscous. We used a Moroccan style couscous and it blends nicely to the prawns. So friends, this is really a very tasty dish that goes really nice with a glass of white wine.

Sources: Jamie Oliver