This Tuna Salad with Lemon Carrots and Spiralized Cucumber is so easy to make, healthy, and so flavorful! Such a great low carb, gluten free meal!
I’ve been trying to incorporate more healthy, quick lunches into my daily routine. This meal only takes about 10 minutes to make which is perfect for those busy work days.
You could definitely make this the night before and store in a air tight container, but don’t add the dressing until you’re ready to eat it, otherwise it will get soggy.
The dressing for this is super simple. It’s a mixture of Lemon Juice, EVOO, Salt, and Pepper. Oh and make sure you use fresh lemons for the juice, the lemon juice out of a bottle will not give you the same great flavor.
Then just spiralize a Cucumber, I used the smallest blade setting on my spiralizer. Add in some shredded Carrots, and a can of good quality Tuna. I prefer the wild caught Solid Albacore Tuna myself, the flavor is just so much better.
I hope you guys love this Tuna Salad with Lemon Carrots and Spiralized Cucumber as much as I do! It’s:
- Light
- Healthy
- Easy to make
- Flavorful
- and so Delicious!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Cheers!
PrintTuna Salad with Lemon Carrots and Spiralized Cucumber
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 1x
- Category: Salad
- Cuisine: Seafood, Gluten Free
Ingredients
- 1 small Organic Cucumber
- 1/2 cup Shredded Organic Carrots
- 1 4oz can Tuna drained
- 1 Tbs fresh Lemon Juice
- 1 Tbs EVOO (extra virgin olive oil)
- Sea Salt and Pepper to taste
Instructions
- Spiralize Cucumber using the smallest blade setting on your spiralizer (cut some of the strands to make more bite size pieces)
- Add to a bowl
- Add in Carrots and Tuna
- In a small bowl whisk together Lemon Juice, EVOO, Salt, and Pepper
- Pour over salad and mix well
- Serve immediately
- Enjoy!
I was looking for a salad using tuna and cucumber but no avocado (I’ve run out!) and no mayo (which I can’t have due to intolerances) so I was pleased to discover this recipe. I didn’t make it exactly as written, I coarsely grated the cucumber (as I couldn’t be bothered to get out & wash up the spiraliser, and was already using the grater for the carrot), and added a few extra things – a small finely grated garlic clove, fresh parsley, and some coarsely chopped black olives, and it was delicious! I think this could be a great basis for a number of different salads, you could add feta, tomatoes, lettuce etc.
Thanks so much!