Tuna, Avocado and Quinoa Salad with Spiralized Cucumber

Tuna, Avocado and Quinoa Salad with Cucumber Noodles

Get ready for meal prep-friendly spiralized meals. Meals that you can bring to work for lunch, especially.

If you haven’t read my post about meal prepping with spiralized veggies, read it here.

Now, let’s get to our first “packable” spiralized recipe, a high-protein, refreshing salad with cucumber noodles.

I actually originally got the idea for this salad, based off a recipe I found in Cooking Light magazine. They had a “Tuna-Quinoa Toss” salad with green beans that I immediately wanted for lunch.

Tuna, Avocado and Quinoa Salad with Cucumber Noodles

So, what’s a girl to do? Multi-task by turning the dish into something #inspiralized, so I could share it with you all! Plus, everything’s better when it’s spiralized anyways, don’tchya think?

You may notice that the cucumber noodles release moisture the longer they sit. If you’re meal-prepping, to avoid a soupy mess, don’t pour the dressing over the noodles when you pack it away. When you go to eat, just toss the container together and enjoy.

Tuna, Avocado and Quinoa Salad with Cucumber Noodles

This original recipe in Cooking Light called for feta and green beans, which would be another welcome addition, but this way, it’s easier to prep, a bit healthier, and more fun to make!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 2

Tuna, Avocado and Quinoa Salad with Spiralized Cucumber

20 minPrep Time

20 minTotal Time

Save Recipe

Ingredients

  • For the dressing:
  • 3 teaspoons olive oil
  • 2 teaspoon red wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste
  • For the rest:
  • 1/3 cup cooked quinoa
  • 1/2 cup canned chickpeas, rinsed and drained
  • ½ avocado, peeled, pitted, cubed
  • 10 cherry tomatoes, halved
  • 5oz can solid white albacore tuna in water
  • ½ large seedless/English cucumber, Blade D, noodles trimmed

Instructions

  1. Combine the ingredients for the dressing in a small bowl and whisk.
  2. Combine the quinoa, chickpeas, avocado, cherry tomatoes, and tuna in a medium bowl. Pour over the dressing and toss to combine.
  3. Divide the cucumber noodles into bowls and top with tuna-quinoa mixture. Serve.

Notes

Per serving (1 out of 2) - Calories: 368, Total Fat: 15g, Sodium: 281mg, Carbs: 36g, Fiber: 8g, Sugars: 4g, Protein: 24g

7.5
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Tuna, Avocado and Quinoa Salad with Spiralized Cucumber

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Comments

  1. I love this! I also love seeing canned goods/pantry items used like tuna, beans and quinoa. I always seem to pick them up when they're on sale!I might need to double up on the cucumber noodles though since I love a big salad :) Maybe next week when I'm done kale/beans/sweet potato noodle bake!
  2. Feta in the instructions but not inthe ingredients list? ???? What's up with that?
  3. The update was not quite what I expected. The Feta actually sounded like a good idea.
  4. I've noticed a trend both here on your site and in magazines with "healthy" recipes. You all give the calories for one serving of however many your recipe makes, but never what size that serving is. For example, 1/2 cup of avocado/tuna mixture with salad dressing for each 2 cups of cucumber noodles, or whatever. Why is that?
  5. Ali, keep up the great work. I'm not sure how you manage, (rolling my eyes) but I really enjoy your recipes and the very human approach you have to everything you do. I'm making this recipe right now for tomorrow.😊💖
  6. This sounds like a perfect office lunch! Since I prefer to eat warmer meals in the cold months I'm bookmarking this for spring, but I'm sure it will be a hit, I love pairing tuna with cucumbers.
  7. Hi Ali! I loved the look of this recipe, but only had the small Persian cucumbers in the house - and my son had finished up the last avocado. I made the recipe (doubled), anyway, and chopped up the Persian cucumbers in lieu of spiralizing English cucumbers and, obviously, skipped the avocado. It was absolutely TERRIFIC! My husband -- who absolutely does not like quinoa and will not eat it under any circumstances, harrumph! -- loved it and wants to have it again : ) I used the red quinoa and look forward to trying it soon with English cucumber noodles. Best, Alison P.S. Wonderful news about the HSN. Good luck!

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