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Tuna Vegetable Salad with Avocado-Mushroom Pesto

Tuna Vegetable Salad with Avocado-Mushroom Pesto
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Tuna Vegetable Salad with Avocado-Mushroom Pesto is a refreshing and nutritious dish that’s perfect for lunch or dinner. This vibrant salad combines flaky tuna, crisp mixed greens, and colorful vegetables, all tossed in a creamy avocado-mushroom pesto that elevates the flavors to new heights. Packed with protein and healthy fats, this salad not only satisfies your hunger but also provides essential nutrients. Its quick preparation time makes it an ideal choice for busy weeknights or casual gatherings. You can customize the vegetables based on your preferences or what you have on hand, making it a versatile meal option.

Ingredients

Scale
  • 2 (5 oz / 140g) cans of tuna in water or olive oil, drained
  • 5 cups mixed greens (such as romaine, spring mix, or butter lettuce)
  • 1 cup cherry tomatoes, halved
  • ½ cucumber, diced or thinly sliced
  • ½ red bell pepper, finely diced
  • ¼ cup finely diced red onion (optional)
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh dill (optional)
  • 1 tbsp olive oil
  • 4 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 ripe avocado, pitted and peeled
  • ¼ cup fresh basil leaves
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • ¼ cup cold water (or more, to reach desired consistency)
  • Salt & freshly cracked black pepper to taste
  • ½ cup shredded mozzarella cheese

Instructions

  1. In a large mixing bowl, combine drained tuna, mixed greens, cherry tomatoes, diced cucumber, red bell pepper, red onion (if using), fresh parsley, and fresh dill (if using). Set aside once combined.
  2. In a medium skillet, heat olive oil over medium heat. Add sliced mushrooms and minced garlic; cook until softened (about 5-7 minutes). Transfer cooked mushrooms and garlic to a food processor or blender.
  3. Add ripe avocado, fresh basil leaves, grated Parmesan cheese, and fresh lemon juice to the food processor or blender. Pulse until rough pesto forms; gradually add cold water until creamy and smooth. Season with salt and pepper to taste.
  4. You can choose to melt mozzarella either by returning the pesto sauce to the skillet and sprinkling shredded mozzarella on top, covering for about 2-3 minutes until melted, or by spooning some sauce over individual servings and broiling with mozzarella for 1-2 minutes until melted.
  5. Spoon warm cheesy avocado-mushroom pesto sauce over prepared tuna and vegetable salad in the mixing bowl; toss gently to coat everything, or serve salad onto plates/bowls and spoon sauce over each serving.

Nutrition

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