Japanese•healthy
Avocado Tuna Salad with Soy Sauce Dressing
This Avocado Tuna Salad with a Japanese-inspired soy sauce dressing is light yet flavorful and refreshing. It takes very little time and effort to put this mayo-free salad together.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons neutral-flavored vegetable oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt ((to taste))
- 1/8 teaspoon black pepper
- 5 oz mixed lettuce, roughly chopped or torn ((about 140g/4-5 cups))
- 1 small carrot, peeled and julienned ((about 60g/2oz or ½ cup))
- half a medium cucumber, thinly sliced ((about 40-50g/¼-⅓ cup))
- 6 cherry tomatoes, sliced in half
- 1 avocado, peeled, pitted and thinly sliced
- 3-4 oz drained and flaked good quality canned tuna ((about 85-110g))
Instructions
- 1
Whisk together all ingredients to make the dressing. Taste and adjust to your liking.
- 2
Gently toss the mixed lettuce, julienned carrot, cucumber and cherry tomatoes with half of the dressing. Then arrange them on serving plates.
- 3
Place avocado slices and tuna flakes on top of the lettuce. Drizzle the remaining dressing (or put it on the side) and serve right away.