This High Protein Creamy Tuna Cucumber Salad is a fresh and satisfying meal that combines flaky tuna, crisp vegetables, creamy avocado, and a tangy Greek yogurt dressing. I love how this recipe delivers plenty of protein while staying light, refreshing, and perfect for a quick lunch, meal prep, or healthy dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
10 oz canned tuna, drained
3/4 cup Greek yogurt
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 tablespoon white balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste
1 large cucumber, sliced
1 cup thawed corn
2 celery stalks, diced
1/3 cup pickles, chopped
1 medium avocado, diced
1/2 red bell pepper, diced
2 tablespoons fresh dill, chopped
Everything bagel seasoning, optional
Directions
I add the drained tuna to a large mixing bowl and gently mash it with a fork.
I stir in the Greek yogurt, mayonnaise, Dijon mustard, white balsamic vinegar, honey, salt, and pepper until the mixture becomes creamy and well combined.
Then I fold in the cucumber, corn, celery, pickles, avocado, red bell pepper, and fresh dill.
I mix everything gently until all ingredients are evenly coated with the dressing.
Next I serve the salad chilled with toast, pita, rice cakes, or lettuce cups.
I sprinkle everything bagel seasoning on top if I want extra flavor and texture.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Calories: 339 kcal per serving
Variations
I swap the tuna for canned salmon for a different seafood flavor.
I replace the dill with fresh parsley or chives when I want a new herbal twist.
Then I add chopped hard-boiled eggs for even more protein.
I use light mayonnaise to reduce the overall fat content.
Next I mix in diced jalapeños or a pinch of red pepper flakes when I want a spicy kick.
I replace the corn with peas or chopped broccoli for a different vegetable combination.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since the salad contains avocado and cucumber, it is best enjoyed fresh for the best texture and appearance. I do not recommend freezing this salad because the vegetables and creamy dressing can become watery after thawing.
I serve this salad cold, so reheating is not necessary. If it has been refrigerated, I simply give it a quick stir before serving.
FAQs
Can I make this salad ahead of time?
I can prepare it several hours ahead and keep it refrigerated. For the freshest results, I like to add the avocado shortly before serving.
Can I use canned salmon instead of tuna?
Yes, I can substitute canned salmon for tuna and still get a delicious, protein-rich salad.
What can I serve with this tuna cucumber salad?
I enjoy serving it with toast, pita bread, rice cakes, crackers, or lettuce cups for a lighter option.
Is this recipe gluten-free?
Yes, the salad itself is naturally gluten-free. I simply make sure any sides or seasonings I use are also gluten-free.
How can I make this recipe lighter?
I can reduce the mayonnaise or replace it entirely with additional Greek yogurt while still maintaining a creamy texture.
Conclusion
I love how this High Protein Creamy Tuna Cucumber Salad combines fresh vegetables, creamy dressing, and satisfying protein in one easy dish. It requires minimal preparation, offers plenty of flavor and texture, and works wonderfully for lunch, meal prep, or a quick weeknight meal. Whether I serve it in lettuce cups, on toast, or alongside my favorite crackers, it always delivers a refreshing and nourishing meal.
📖 Recipe:
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High Protein Creamy Tuna Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This High Protein Creamy Tuna Cucumber Salad combines flaky tuna, crisp vegetables, creamy avocado, and a tangy Greek yogurt dressing for a refreshing and satisfying meal. Perfect for a quick lunch, healthy dinner, or meal prep option.
Ingredients
10 oz canned tuna, drained
3/4 cup Greek yogurt
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste
1 large cucumber, sliced
1 cup thawed corn
2 celery stalks, diced
1/3 cup pickles, chopped
1 medium avocado, diced
1/2 red bell pepper, diced
2 tablespoons fresh dill, chopped
Everything bagel seasoning, optional
Instructions
- Add the drained tuna to a large mixing bowl and gently mash with a fork.
- Stir in the Greek yogurt, mayonnaise, Dijon mustard, white balsamic vinegar, honey, salt, and pepper until creamy and well combined.
- Fold in the cucumber, corn, celery, pickles, avocado, red bell pepper, and fresh dill.
- Mix gently until all ingredients are evenly coated with the dressing.
- Serve chilled with toast, pita, rice cakes, or lettuce cups.
- Sprinkle with everything bagel seasoning if desired before serving.
Notes
Substitute canned salmon for tuna for a different flavor.
Replace dill with fresh parsley or chives if preferred.
Add chopped hard-boiled eggs for extra protein.
Use light mayonnaise or extra Greek yogurt for a lighter version.
Add diced jalapeños or red pepper flakes for heat.
Store in an airtight container in the refrigerator for up to 2 days.
Add avocado shortly before serving for the freshest texture.
Do not freeze, as the vegetables and dressing may become watery.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 339 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 42 mg
