Avocado Tuna Bowls with Cilantro Lime Dressing
These avocado tuna bowls with cilantro lime dressing can be made for lunch or dinner in just 10 minutes. Meaning, they're o-fish-ally the best meal ever!
Servings 4 servings
Calories 391kcal
Ingredients
Cilantro Lime Dressing:
- Juice of 2 limes
- ½ cup Greek yogurt or coconut yogurt for dairy-free
- ¼ cup avocado oil
- 2-3 tablespoons water
- 1 teaspoon garlic minced
- 1 cup cilantro
- Pinch of salt
Avocado Tuna Bowls:
- 2 avocados halved
- 1 can tuna
- ½ cup hummus or mayonnaise if desired
- ½ cup red and orange bell peppers chopped
- Pinch of salt
- Snapea crisps or GF croutons
Instructions
- Pour the lime juice, yogurt, olive oil, water, garlic, cilantro, and salt in a blender. Blend on high speed about 2 minutes, until cilantro is well chopped and the dressing turns a light green color. Scrape down dressing from sides, transfer to a sealed container and place in refrigerator to chill.
- Cut avocados in half, lengthwise, removing the pit.
- Mix the tuna, hummus (or mayo), bell peppers, and salt in a small mixing bowl. Fill each avocado pit with ½-1 cup of the tuna mixture. Drizzle with the cilantro lime dressing and top with crumbled croutons or crisps. Serve immediately and enjoy!
Video
Notes
- To keep avocados from browning, brush the avocado flesh with a bit of avocado oil or lime.
- I use hummus instead of mayonnaise for the tuna. It's a lighter and healthier option. However, using traditional mayo works great.
- This recipe is best made fresh and served immediately. However, the tuna and dressing can be made ahead of time, so it's an even quicker meal.
- I like to make a double batch of the dressing and keep it stored in my refrigerator for my salads and grain bowls. Use it as a dip, too!
Nutrition
Calories: 391kcal | Carbohydrates: 15g | Protein: 15g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 729mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 35.1mg | Calcium: 61mg | Iron: 2.1mg