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Looking down at a bed of mixed greens topped with flaked tuna, quinoa, halved cherry tomatoes, cucumber slices, red onion rings, avocado chunks, and walnuts, drizzled with vinaigrette.

Tuna Quinoa Salad

Quick 10-minute tuna quinoa salad with mixed greens, avocado, walnuts, and lemon-Dijon vinaigrette. A no-cook meal ready in minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 can tuna, drained 5 oz; canned salmon or chunk light tuna in oil can be used for a richer taste
  • 1/4 cup walnuts, toasted substitute with toasted almonds or pistachios
  • 4 cups mixed salad greens replace with baby spinach or arugula
  • 1/4 cup lemon-Dijon vinaigrette swap for red wine vinegar plus 1 tsp honey for a sweeter tangy dressing
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1 avocado, diced

Instructions
 

  • Whisk Lemon Vinaigrette:

    In a small bowl, combine lemon juice, Dijon mustard, olive oil, salt, and pepper; whisk until emulsified and well blended.

  • Toss Greens with Vinaigrette:

    In a large bowl, toss mixed greens, cherry tomatoes, cucumber, and red onion with roughly half the vinaigrette.

  • Assemble Salad Bowls:

    Portion the dressed greens into serving bowls; top each with drained tuna, diced avocado, and toasted walnuts.

  • Drizzle and Serve:

    Drizzle the remaining vinaigrette over each bowl; adjust seasoning with extra salt or pepper if desired, then serve right away.
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