This bright and fresh tuna avocado salad brings a crunch with crispy rice and creamy avocado. It’s simple to whip up and perfect for lunch or a light dinner!
Mixing tuna and avocado is a match made in heaven! I love adding a little lime juice for extra zing. Serve it cold, and you’ve got a treat that makes you feel good! 🥑🎉
Key Ingredients & Substitutions
Rice: Jasmine rice gives a nice flavor and texture, but you can use any cooked rice—brown or basmati work great too! Just be sure it’s cooled to help it crisp up better.
Tuna: I recommend using tuna packed in water for a lighter option. If you prefer, you can use canned salmon or even chickpeas for a vegetarian twist.
Avocado: A ripe avocado is key for creaminess. If avocados aren’t available, you can swap with diced mango or even a dollop of Greek yogurt for a different texture.
Edamame: This adds a nice protein boost! If you can’t find it, frozen peas are a good alternative—just thaw them before adding.
Sesame Oil: For that nutty flavor, sesame oil is perfect. If you’re looking for a lighter flavor, you can use olive oil instead.
How Do You Make Crispy Rice Perfectly?
Getting that crispy texture for the rice is a fun step! Here’s how to do it right:
- Use a non-stick skillet and heat it first. This helps avoid sticking and burning.
- Spread the cooled rice in a thin layer and press it lightly with a spatula. This helps it crisp evenly.
- Don’t stir too much! Let it sit undisturbed for 5-7 minutes until the bottom is golden.
- Once crispy, let it cool briefly before adding it to your salad mixture.
These simple steps will ensure your rice is perfectly crispy and adds the right crunch to your salad!
Easy Tuna Avocado Crispy Rice Salad
Ingredients:
- 2 cups cooked white or jasmine rice, cooled
- 1 can (5 oz) tuna in water, drained and flaked
- 1 ripe avocado, sliced
- 1/2 cup edamame (shelled, cooked)
- 1/2 cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp honey or agave syrup
- 1 tsp toasted sesame seeds (black or white)
- Optional: 1 tsp sriracha or chili paste (for a spicy kick)
Time Needed:
This refreshing salad will take about 20 minutes to prepare. You’ll spend around 10 minutes making the crispy rice and mixing ingredients, then enjoy your meal right away or chill it for a bit before serving!
Instructions:
1. Make the Crispy Rice:
Start by heating a non-stick skillet over medium-high heat. Add the cooled cooked rice, spreading it in a thin layer. Press it down lightly with a spatula. Let it cook undisturbed for about 5-7 minutes, or until the bottom is golden and crispy. Once done, gently break up the crispy rice, and set it aside to cool.
2. Combine Salad Ingredients:
In a large bowl, mix together the flaked tuna, edamame, sliced cucumber, and green onions. This combination gives a lovely crunch and packed flavor!
3. Make the Dressing:
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey until well combined. If you like some heat, stir in the sriracha or chili paste!
4. Combine Everything:
Add the cooled crispy rice to the bowl with the tuna mixture. Gently toss everything together, being careful not to break the rice too much.
5. Fold in Avocado:
Gently fold in the sliced avocado to add creaminess to your salad. It’s best to do this last to keep the avocado intact!
6. Serve and Enjoy:
Transfer your beautiful salad to serving bowls. Sprinkle with toasted sesame seeds for a lovely finish. For more flavor, drizzle any extra dressing on top just before serving.
Enjoy your fresh, crunchy, and creamy Easy Tuna Avocado Crispy Rice Salad! It’s a delightful meal that’s both nutritious and delicious!
FAQ About Easy Tuna Avocado Crispy Rice Salad
Can I Use Leftover Rice for This Salad?
Absolutely! Leftover rice works great for this recipe. Just make sure it’s cooled completely before frying for the crispy texture. If the rice is a bit clumpy, break it up gently before cooking.
What Can I Substitute for Tuna?
If you’re looking for an alternative to tuna, canned salmon or chickpeas are excellent substitutes. They provide a different taste and texture while still being nutritious. Just be sure to adjust seasoning as needed!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the crispy rice separate if possible, to maintain its texture. You can reheat the rice in a skillet briefly or enjoy it cold in the salad!
Can I Make This Salad Vegan?
Sure! To make it vegan, simply omit the tuna and replace it with chickpeas or another plant-based protein like tofu. You can also use maple syrup instead of honey for the dressing.
