Published May 16th
Prep 25m Cook - Additional - Ready In 25m
Servings 2 servings Calories 516.9

Why stick with just a traditional-style tuna salad when you can add crunch and texture with some awesome fresh veggies? Try my creation to mix it up for a fresh new change. Serve with crackers, on a bed of your favorite salad greens. Makes 2 generous portions or can easily make 3 to 4 salad portions. Enjoy!

Recipe Ingredients

  • 2 (5 ounce) cans albacore tuna in water, drained and flaked
  • 1 medium Roma tomato, cored and diced
  • 1 small shallot, diced
  • ½ cup diced English cucumber
  • ½ cup diced carrot
  • ½ cup diced jicama
  • ½ cup avocado ranch dressing, or to taste
  • 1 tablespoon chopped fresh cilantro
  • salt and ground black pepper to taste
  • 1 tablespoon lime juice

Cooking Directions

  1. 1 Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

Nutrition Facts

  • Calories 516.9
  • Carbohydrate 12.6 g
  • Cholesterol 75 mg
  • Fat 35.5 g
  • Fiber 3.2 g
  • Protein 35 g
  • Saturated Fat 5.9 g
  • Sodium 1207.2 mg
  • Sugar 5.9 g

Chef's Notes

Depending on how creamy you want the texture, you may add more or less of the avocado-ranch dressing.


  1. Thank you, Ms. Scott, for sharing this recipe! I was bored with my usual tuna salad recipe and this one turned out to be a very refreshing change. It is aptly named as the crunchiness from the ingredients makes for a wonderful mix. I followed the directions as written and everyone in my home enjoyed - Read more ...

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