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Tuna Avocado Crispy Rice Salad

A quick and healthy meal option combining fresh veggies, creamy avocado, and protein-rich tuna for a satisfying dish, perfect for lunch or dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked rice Use leftover or cold rice for easier prep.
  • 1 can tuna, drained You can use canned chicken or chickpeas as a substitute if preferred.
  • 1 avocado, diced
  • 1 cup mixed fresh vegetables (e.g., cucumber, bell pepper, carrots) Feel free to mix up the vegetables based on what you have.
Dressing
  • 2 tablespoons soy sauce Adjust to taste preference.
  • 1 tablespoon sesame oil Adjust to taste preference.
  • 1 tablespoon rice vinegar
  • Salt and pepper to taste
Garnish
  • Sesame seeds For garnish and extra crunch.

Method
 

Preparation
  1. In a bowl, mix the cooked rice, drained tuna, and diced avocado.
  2. Add the mixed vegetables.
  3. In a separate small bowl, whisk together soy sauce, sesame oil, and rice vinegar.
  4. Pour the dressing over the salad and gently toss to combine.
  5. Season with salt and pepper to taste.
  6. Serve garnished with sesame seeds.

Notes

If you have leftovers, store in an airtight container in the fridge. Best eaten within a day or two for the best flavor and texture. Keep the dressing separate until ready to eat to prevent sogginess. Add fresh herbs for enhanced flavor.