Ingredients
Equipment
Method
- Wash the arugula thoroughly and pat it dry.
- Drain the canned tuna and flake it apart with a fork.
- Halve the avocado, remove the pit, scoop out the flesh, and dice into bite-sized pieces.
- In a large bowl, combine arugula, flaked tuna, diced avocado, halved cherry tomatoes, and sliced red onion.
- Whisk together lemon juice and olive oil in a small bowl; drizzle over the salad and toss gently to coat.
- Serve immediately on plates or in a large bowl. Season with salt and pepper before serving.
Nutrition
Notes
Store the salad in an airtight container in the refrigerator for up to two days, but avoid adding the avocado and dressing until ready to serve for optimal freshness.