Avocado and Tuna Layered Salad

A colourful and healthy light salad
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Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: European
Keyword: Dairy Free, Gluten Free, Low Carb, Main Course, Quick, Salad
Servings: 2 Servings
Calories: 279kcal


  • 140 grams Canned Tuna in Brine (Drained)
  • 1 tbsp Mayonnaise
  • 1 tbsp Coriander (Chopped)
  • 1 Lime (Juiced)
  • 1 Avocado
  • 100 grams Pico de Gallo


  • In a bowl, mix tuna, mayonnaise, coriander and juice from half a lime. Season with salt and pepper to taste.
  • Chop the flesh of the avocado and place in a bowl. Drizzle it with the remaining half of a lime—season with salt and pepper.
  • On a plate layer, the salad with half of the avocado, then half of the tuna, and finish with a layer of Pico de Gallo found in Active-Rest Recipes. Use the other half of the salad for the second serving.


Calories: 279kcal | Carbohydrates: 14g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 460mg | Potassium: 649mg | Fiber: 8g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 2mg