Instant Pot Jambalaya is a delicious one-pot meal with veggies sauteed in sausage drippings, tender chicken, rice, succulent shrimp, and lots of Cajun spice, seasonings, and flavor.

This is wonderful in rotation with other Instant Pot meals like Instant Pot chicken and rice, Instant Pot rice and beans and Instant Pot chicken fried rice!

Instant Pot Jambalaya is one of my favorite Instant Pot recipes to make. It is similar to paella but instead of expensive saffron, it contains affordable cajun seasoning.

Why You’ll Love This Recipe

• One pot meal: We saute vegetables, chicken and sausage in same pressure cooker we cook rice in. Only one pot to wash, perfect for busy weeknights!
• Versatile: Make jambalaya in Instant Pot with any sausage you have on hand, white rice or brown rice, and veggies are simple as well.
• Delicious: There are many original versions of this Louisiana dish and I am in no way saying it’s authentic. It’s just simply good!
• Weeknight dinner or celebratory meal: We had jambalaya for a Sunday dinner with friends and everyone raved about it for days. But it is also mid-week healthy dinner friendly.

What Is Jambalaya?

Jambalaya is a Southern dish that has originated from Louisiana. It is made with rice, meat and vegetables seasoned with Creole and Cajun spices.

Common choices of meat are smoked sausage like andouille or chorizo and an addition of pork or chicken. Less common seafood like shrimp or crawfish is sometimes added as well.

Vegetables are sofrito like mixture of onion, celery and green bell pepper known as “holy trinity”. Other vegetables are often used.

Ingredients for Instant Pot Jambalaya

The list of ingredients for this Instant Pot jambalaya recipe might seem long but they are all simple ingredients you can find in any grocery store.

• Sausage: Traditional jambalaya calls for andouille sausage. I used chorizo sausage. You can also use kielbasa or Polish sausage.
• Vegetables: Onion, bell pepper, celery and garlic.
• Chicken: Boneless skinless chicken breasts or chicken thighs work. You can also use leftover shredded Cajun chicken.
• Seafood: Use any shrimp or prawns. Make sure they are deveined and peeled, tails can be on or off.
• Rice: You can use either white rice or brown rice. The only difference is pressure cooking time which I indicate in the recipe card. Feel free to buy short grain rice or long grain rice.
• Seasonings: Chicken broth, tomato sauce or diced tomatoes, cajun seasoning, dried oregano, dried thyme, salt and pepper.

How to Make Instant Pot Jambalaya

Here is a quick overview how to make jambalaya in Instant Pot. Full recipe card is located below.

• Saute the sausage: Preheat Instant Pot on Saute until display says Hot. Cook sliced sausage rounds on both sides until golden brown. Remove onto the plate to prevent it from getting rubbery.
• Saute the veggies: To the Instant Pot, add onion, celery and bell pepper, saute for a few minutes. Stir in chicken, seasonings and broth. Cook for 2 more minutes, scraping the bottom of the pot to deglaze it. Then press Cancel.
• Cook: Add rice and diced tomatoes, and do not stir. Pressure cook jambalaya on High Pressure with white rice for 8 minutes, or with brown rice for 22 minutes. Release pressure 5 minutes after cooking is done by turning pressure release valve to Venting.
• Add shrimp: Open the lid, add shrimp and stir jambalaya. Close the lid and let it sit for 10 minutes. Residual heat will cook the shrimps without overcooking.

Tips for Best Results

• Instant Pot size: I made this Instant Pot jambalaya in 8 quart Instant Pot and it will also fit 6 quart Instant Pot. For 3 quart Instant Pot, cut recipe ingredients in half but keep same cook time.
• Use frozen chicken if you want: You can use frozen chicken breasts or thighs without changes to the original recipe. Just make sure frozen chicken pieces are separated and not in one blob. Shred or dice them after cooking. You can also cut frozen chicken into cubes, if it is slightly thawed.
• Don’t discard sausage drippings: Don’t transfer sauteed sausage onto paper towel to soak up the fat. Sausage drippings add a lot of flavor to pressure cooker jambalaya.
• Rinse the rice: Don’t skip rinsing the rice. If you don’t rinse off the starch coating rice grains, your jambalaya will come out mushy.
• If your rice comes out undercooked: It shouldn’t happen but if it did, close the lid and let jambalaya sit in Instant Pot for another 10 minutes. Rice will finish cooking with residual heat.
• If you got the dreaded Burn: I have updated this recipe in 2023 with instructions to deglaze the pot after sauteing, so you shouldn’t get the Burn notice. Some Instant Pot models are a bit sensitive. It doesn’t mean your food is actually burning though.

What to Serve Instant Pot Jambalaya with?

Jambalaya is truly a one pot meal full of protein and complex carbs. Maybe a simple salad like lettuce salad or cucumber bell pepper salad, so it doesn’t overpower the flavors of the dish.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Freeze: You can also freeze completely cooled jambalaya for up to 3 months. Thaw in the fridge overnight.

Reheat: Add desired amount of food to a small pot, add a splash of water or broth and simmer on low heat while covered for 5-10 minutes. You will have to stir it a few times to avoid burning.

FAQs

More Instant Pot Rice Recipes

• Instant Pot long grain white rice
• Instant Pot jasmine rice
• Instant Pot basmati rice
• Instant Pot brown rice

More Instant Pot Recipes to Try

• Instant Pot stuffed peppers
• Instant Pot stir fry
• Instant Pot cabbage rolls
• Instant Pot lasagna
• Instant Pot shrimp boil

Be sure to browse more of my healthy Instant Pot recipes!

Print

Instant Pot Jambalaya

Instant Pot Jambalaya is delicious one pot meal with veggies sauteed in sausage drippings, tender chicken, rice, succulent shrimp and lots of Cajun spice, seasonings and flavor.

Course Dinner

Cuisine Southern

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 402kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 10 oz andouille or chorizo sausage sliced
• 1 lb boneless chicken breasts or chicken thighs cubed (fresh or frozen)
• 1 large onion finely chopped
• 3 celery stalks finely chopped
• 2 large bell peppers finely chopped
• 4 garlic cloves minced
• 1 tbsp oil
• 1 tsp dried oregano
• 1/4 tsp dried thyme
• 1 tbsp cajun seasoning low sodium
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 1/2 cups chicken or veggie broth low sodium
• 2 cups brown rice or white rice
• 14 oz can tomato sauce or diced tomatoes low sodium
• 1 lb raw or cooked shrimp peeled & deveined
• 3 green onion sprigs finely chopped

US Customary – Metric

Instructions

• On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot.
• Add sausage and cook for 5 minutes, stirring a few times. Remove onto a plate and set aside.
• Swirl oil to coat and add onion, celery, bell pepper and garlic. Saute for 5 minutes, stirring occasionally. Add chicken, oregano, thyme, cajun seasoning, salt, pepper and broth. Cook for 2 more minutes, scraping the bottom of the pot to deglaze it, then press Cancel.
• Add rice and tomato sauce, do not stir.
• Close the lid and set valve to Sealing. Press Pressure Cook on High or Manual button for brown rice – 22 minutes, white rice – 8 minutes.
• After cooking has finished, allow pressure to come down on its own for 5 minutes and then turn valve to Venting to release remaining pressure.
• Add previously cooked sausage and shrimp. Stir, close the lid and let residual heat cook shrimp for 10 minutes.
• Open the lid, sprinkle with green onion, give a few gentle stirs and serve hot.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Up to 3 months. Thaw in the fridge overnight.
• Reheat: Add desired amount to a small pot, a splash of water or broth and simmer on low covered for 5-10 mins. You will have to stir a few times.
• Fresh or frozen chicken: Boneless and skinless chicken breast or thighs. Frozen – Same cook time, just make sure frozen chicken pieces are not one blob. You can cut frozen chicken into cubes if it is slightly thawed. But best is to add frozen chicken breasts (make sure they are separated) and shred or dice them after cooking.

Nutrition

Serving: 1.5cups | Calories: 402kcal | Carbohydrates: 43g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 204mg | Sodium: 710mg | Fiber: 4g | Sugar: 3g

The post Instant Pot Jambalaya appeared first on iFoodReal.com.

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema. This grilled fish taco recipe is ready in 30 minutes!

If you want more of a traditional battered fish tacos, check out this fish tacos recipe.

These are the best grilled fish tacos you’ll ever try! Mexican food is happily requested at our house any night of the week and this is one of our favorite healthy taco recipes!

Why You’ll Love This Recipe

• Taste: Although I love fish tacos with breading, I find that grilled fish just tastes so fresh!
• Versatile: What I love about taco night is how versatile you can be with the taco fillings, salsas, and sides.
• Healthy: You get to enjoy a healthy dinner and know that you’re consuming healthy Omega-3s and lean protein with additional nutrients from the mango.
• Enjoy year-round: You don’t even have to wait for the grill season. Grill your fish on an inside grill pan on the stovetop any time of the year!

Ingredients for Grilled Fish Tacos

What you need for this grilled fish taco recipe is just 3 elements and an optional 4th.

• White fish: I recommend any firm white fish. Please see below for more info. I recommend to buy fish already filleted and skin removed for less work and time in the kitchen.
• Mango salsa: Combination of sweet and savory between the grilled fish and mango salsa is delicious. I use my homemade mango salsa recipe which is a simple combination of mangoes, cilantro, red onion, jalapeños, fresh limes, and salt.
• Seasonings: I use a very simple seasoning blend made up of homemade taco seasoning with garlic powder, salt, and pepper. If you buy taco seasoning, then it’s best to buy a low-sodium option.
• Tortillas: Soft corn tortillas will give you the most authentic flavor and can be purchased in several sizes. If all you have are extra small ones, use 2 to hold the grilled fish taco together. However, if flour tortillas are all you can find, then they will work.
• Crema (optional): I find that this grilled fish taco recipe has all the flavor and texture I need without fish taco sauce. However, for those who want the additional creamy sauce element, the crema recipe is included in recipe card notes and is made with yogurt, mayo, taco seasoning, fresh lime juice, cayenne, salt and pepper.

What Fish Is Often Grilled for Tacos?

One of the best things about these grilled fish tacos is that the fish you use is versatile. For this recipe, I’ve experimented with all kinds of fish with wonderful results.

I recommend a flaky, firm white fish like cod, halibut, haddock, sea bass, grouper, flounder, tilapia, mahi-mahi, snapper, catfish, etc. These types of fish are usually mild in flavor, are affordable and will cook quickly. It all comes down to personal taste and is one reason why these fish tacos are so versatile.

How to Make Grilled Fish Tacos 

• Marinate the fish: Combine taco seasoning, garlic powder, salt and pepper in a small bowl. Place fish fillets on a large rimmed baking sheet, drizzle with oil and lime juice, then sprinkle with spices on both sides. Set aside to marinate for 10 minutes.
• Grill fish for tacos: Preheat grill on medium-high heat to 450-500 F and oil grill grates well with oiled paper towel. Add fish and grill covered for 3-4 minutes per side or until it’s opaque and easily flakes with a fork.

• Prepare mango salsa: While fish is marinating, prepare mango salsa by cubing tmango and finely chopping red onion, jalapeno and cilantro. Combine with lime juice and salt, mix well and set aside.
• Warm up tortillas: Warm up tortillas on the grill for just 1-2 minutes or in a microwave wrapped in damp paper towels for 30-40 seconds. Then store them under a clean kitchen towel to keep warm until assembling the fish tacos.
• Assemble grilled fish tacos: Flake fish with a fork, add a little to a warm tortilla and top with mango salsa. If you decided to make the white sauce, then drizzle a little on top.

Tips for Best Results

• Don’t overcook the fish: As soon as fish is white on the bottom, flip it over and cook for a few more minutes. It will finish cooking off the heat with residual heat. Overcooked fish is dry and tough fish.
• Don’t disturb the fish: While fish is on the grill, do no slide spatula underneath it to check for doneness. It will fall apart.
• If you use a grill pan: You may need a little additional time. I also like to cover the pan with a lid to allow fish to cook through. If fish starts to fall apart a little, that’s fine as we’ll be flaking it up for tacos. Cooking time will vary based on the thickness of fish.

What to Serve Grilled Fish Tacos with?

Personally, mango salsa and white fish is more than enough for a truly satisfying gourmet grilled fish taco recipe. However, if you’re serving a large crowd, extra topping options are never a bad idea.

Potential options include:

• Cabbage or lettuce: These are a classic inclusion with fish tacos, so feel free to include some shredded green cabbage or red cabbage, or any lettuce.
• Other salsas: Serve with other fruity salsas like pineapple jalapeno salsa and pico de gallo.
• Avocado: Include diced avocado, easy guacamole, or creamy Greek yogurt guacamole.
• Corn: Crock pot corn on the cob or Instant Pot corn on the cob tastes wonderful when combined with fish and mango salsa.
• Cheese: Cheese will make more sense with certain toppings than others. However, adding a small bowl of shredded or crumbled cheese on the table like cotija cheese or feta cheese gives guests the option.
• Salads: Mexican street corn salad, avocado salad, mango slaw (maybe in place of mango salsa) or mango black bean salad.
• Side dishes: Mexican cauliflower rice or Instant Pot refried beans.

How to Store and Reheat

Store: Once cooked, you can place leftover grilled fish in an airtight container and refrigerate for up to 3 days. Yo ucan also keep mango salsa in another airtight container for up to 24 hours.

Reheat: To reheat grilled fish, add it to a skillet with a splash of water or oil, cover and simmer on low heat until heated through. That way it won’t dry out.

FAQs

More Taco Recipes to Try

• Shrimp tacos with slaw
• Bang bang shrimp tacos
• Carne asada tacos

Print

Grilled Fish Tacos

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 492kcal

Author Olena Osipov

Ingredients

For Fish Tacos:

• 3 lbs firm white fish cod, mahi mahi, halibut, haddock
• 2 tbsp oil
• 2 limes juice of
• 4 tsp taco seasoning low sodium
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 18 small corn tortillas

For Mango Salsa:

• 2 large mangoes peeled & diced
• 1/2 cup red onion finely chopped
• 1 small bunch cilantro finely chopped
• 1 lime or lemon juice of
• 1 jalapeño seeded & minced
• 1/2 tsp salt

US Customary – Metric

Instructions

• In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
• In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
• Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
• Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
• Warm up tortillas on the grill or microwave and keep warm under the towel.
• To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.

Notes

• Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.

Crema recipe (optional):

I think mango salsa makes grilled fish tacos super juicy and flavorful. But if you would like to drizzle white sauce as well, here is the one I use for my regular fish tacos.

• 1/2 cup plain yogurt, 2%+ fat
• 1/4 cup mayo (I use avocado oil)
• 1 lime, juice of
• 1/2 tsp taco seasoning
• 1/4 tsp salt
• Pinch of cayenne
• Ground black pepper, to taste

Nutrition

Serving: 3tacos | Calories: 492kcal | Carbohydrates: 51g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 743mg | Fiber: 8g | Sugar: 12g

The post Grilled Fish Tacos appeared first on iFoodReal.com.

This Grilled Cedar Plank Salmon gently steams and smokes yielding tender and flaky salmon coated in delicious Thai chili sauce. Once you learn how to grill salmon on cedar plank, you will make it all summer long!

We also love this grilled salmon recipe and sweet chili salmon made under the broiler.

If you’ve never tried to make cedar plank salmon on a grill, then you’re missing out.

I first learned this grilled cedar plank salmon recipe from a close friend over 20 years ago. It is so easy and good, it became one of our bi-weekly grilling recipes. Everyone loves it and everyone can make it! This method has never failed to impress yet!

Why You’ll Love This Recipe

• Easy: All you have to do is soak the cedar plank, slather salmon in sauce and grill.
• Simple ingredients: You will need just 2 ingredients and a cedar plank.
• Delicious: When grilling salmon on a cedar plank, you end up with fish lightly infused with the wood’s earthy, smoky flavors.
• Show stopping: It makes you feel like a professional chef every time you pull out the cedar planks. And if there’s anything I can get behind, it’s restaurant quality without the price tag!
• Mess free: You don’t have to worry about salmon falling apart or between the grill grates as you try to flip or remove it.

Ingredients for Grilled Cedar Plank Salmon

• Salmon: Boneless salmon fillet with skin on or off that fits your cedar plank. You can use any wild salmon like sockeye salmon, coho salmon or spring salmon. Farmed salmon or Atlantic salmon works as well.
• Thai sweet chili sauce: I use my homemade Thai sweet chili sauce or you can also use store-bought one. I like Thai kitchen brand.

Using Cedar Plank for Grilling

• Buy cedar planks: You can find them in the grill or seafood section of major grocery stores and online. Alternatively, buy untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save money.
• Size: Be sure to buy cedar planks that are at least 5 inches wide and length depends on the size of your salmon. When I get my planks at a hardware store, I ask them to be cut into 13-15 inches long planks because we fish and our salmon is large.
• Soak cedar plank: Soak wood in a sink with cold water for at least 1 hour and up to 24 hours. This is a vital step, so the planks don’t burn while grilling. Use a heavy glass dish or can to weigh the board beneath the water to ensure even soaking.
• Wipe it dry: After soaking, you want to dry it with a kitchen towel or paper towels to ensure proper grilling.
• Cedar planks can be soaked in advance and then frozen: That way, you don’t need to consider the hours of soaking every single time. Just soak it for anywhere up to 24 hours, lightly pat with a kitchen towel and then wrap in plastic wrap to store in the freezer. You can warm up plank on the grill before adding salmon or bring it to room temperature for 30 minutes before using.

How to Grill Salmon on a Cedar Plank

Here is how to make cedar plank salmon on the grill with only 4 steps. All you need to do is to soak the cedar plank, prepare or buy the sauce and grill the salmon.

• Soak the cedar plank: Soak it for at least 1 hour. I usually do this in my kitchen sink using a few inches of cold water and a heavy meat mallet to weigh it down. Pat dry with kitchen towel before adding salmon.
• Prepare Thai sweet chili glaze: Simply follow this Thai chili sauce recipe. It’s super simple to make by combining all the ingredients in a small pot and simmering for 10 minutes. If your grill has a side burner, you can cook the entire dish outside.
• Grill salmon on a cedar plank: Preheat your gas grill or charcoal grill to medium-high heat around 450-500F. Then place salmon skin side down on the cedar plank and brush with some sauce. Grill covered for about 10 minutes.
• Glaze the salmon more: Open the grill and brush salmon with remaining sauce. Then cover and grill for another 10 minutes or until cooked to your preferred level.

How Long to Grill Cedar Plank Salmon?

There are several ways you can check the cooked level of grilled cedar plank salmon.

Salmon will change from a deeper red color to a lighter opaque pink when cooked. Gently press the top of salmon with a fork and if it easily separates into tender flakes with a soft, moist center, then it’s ready.

We like to rely on an instant read thermometer to ensure our salmon is safe to eat. Here is a handy chart to consult when cooking salmon on the grill to your desired level of readiness.

Tips for Best Results

• Keep a spray bottle with water on hand: Just in case the board catches on fire slightly, spray it with cold water. It shouldn’t happen but it’s good to be prepared.
• If your salmon fillet doesn’t fit: You can tuck the end underneath the salmon fillet or cut it into thin strips and place on the sides of the board.
• Grilling times vary: Cook time will vary based on the size and thickness of your salmon fillet plus your BBQ. If using individual small fillets, they may not need much longer after the initial 10 minutes, so keep an eye on them.
• Keep skin on or off: It truly will not affect final results except only if you like grilled salmon skin, then do not remove it.
• Do not reuse cedar planks: For food safety reasons, even if it’s not charred too much, do not use cedar plank to grill salmon second time. I’ve seen some sources say that it’s OK but I wouldn’t risk it. To save money, see my hardware store tip above! The charred wood can be used as a fire starter or broken up for smoking chips.
• Extra smoky: Char cedar plank on the grill for a few minutes before adding the salmon fillet.

What to Serve with Cedar Plank Salmon?

Cedar plank salmon is excellent year-round and pairs really well with simple side dishes like grilled vegetables and roasted vegetables.

During the warmer months, pair it warm or cold with healthy salads like simple bell pepper salad and cucumber tomato feta salad. Make grilled romaine lettuce or grilled zucchini while cooked salmon is resting.

For a heartier salad, serve salmon with this Mediterranean orzo salad, Mediterranean pasta salad or Instant Pot potato salad.

In the cooler months, serve it up with heartier sides like mashed potatoes, grains like Instant Pot quinoa or Instant Pot brown rice, and roasted vegetables like roasted cauliflower.

Can I Make It Ahead of Time?

Yes. Grilled cedar plank salmon is a perfect recipe to entertain your guests with or serve on a special occasion. It looks impressive, is easy to make ahead and tastes delicious. Here are a few make ahead tips:

• Soak cedar planks the night before.
• Make homemade Thai sweet chili sauce up to 1 week in advance.
• In a large baking dish, coat salmon fillet in sweet chili sauce the day before, cover and refrigerate for up to 24 hours. It will be even more flavorful.

How to Store and Reheat

Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy it cold or reheat. You can also freeze cooked salmon in individual portions in airtight containers for up to 3 months. Thaw in the fridge overnight.

Reheating: Add cooked salmon to a skillet with a splash of water and reheat for 5-7 minutes or until warmed through.

FAQs

More Salmon Recipes to Try

• Baked salmon in foil
• Honey garlic salmon
• Peanut butter salmon
• Baked teriyaki salmon
• Air fryer salmon and brussels sprouts
• One pan salmon and veggies
• Peanut butter salmon with miso

If you enjoyed this cedar plank salmon on the grill, you may also be interested in my collection of other healthy grill recipes!

Print

Grilled Cedar Plank Salmon

This Grilled Cedar Plank Salmon gently steams and smokes yielding tender and flaky salmon coated in delicious Thai chili sauce.

Course Dinner

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Cedar Plank Soaking Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 301kcal

Author Olena Osipov

Equipment

• Cedar planks

Ingredients

• 3 pounds salmon fillet skin on or off
• 1/2 cup maple syrup
• 1/4 cup water
• 2 tablespoons white vinegar or rice vinegar
• 1 tablespoon cornstarch
• 1 small garlic clove grated
• 1 teaspoon salt
• 1/2 teaspoon red chili pepper flakes

US Customary – Metric

Instructions

• Soak cedar plank in water for at least 1 hour and up to 24 hours. I like to fill up sink with a few inches of cold water and place weight on top.
• In a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt and red chili pepper flakes; whisk well. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
• Reserve 1/2 cup sauce for this recipe, transfer remainder to a glass jar and refrigerate for other recipes.
• Preheat grill to medium-high heat (450-500 degrees F). Place salmon on pre-soaked cedar plank and brush with 1/4 cup Thai sauce. Place on a grill, cover and cook for 10 minutes.
• Open the grill, brush salmon with remaining sauce, cover and grill for another 10 minutes or until the thermometer inserted in the deepest area reads 130 degrees F.
• Cut salmon with spatula into 8 slices and serve warm right off the plank placed on a platter. You can brush salmon with more Thai sweet chili sauce, if desired.

Video

Notes

• Store: Refrigerate salmon in an airtight container for up to 5 days. To reheat add it to a skillet with a splash of water. Then cover and cook on low for about 5-7 minutes or until warmed through.
• Where to buy cedar planks? You can find them in the grill or seafood section of most major grocery stores. Costco also sells multipacks in their seasonal aisle. Alternatively, buy an untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save tons of money!
• Soak the cedar planks for at least 1 hour: Up to 24 hours. This is a vital step, so the planks don’t burn while grilling while also keeping the salmon wonderfully moist. Use a heavy glass or can, to weigh the board beneath the liquid while soaking and flip them over halfway to ensure even soaking.

Nutrition

Serving: 1 slice | Calories: 301kcal | Carbohydrates: 15g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 368mg | Sugar: 12g

The post Grilled Cedar Plank Salmon appeared first on iFoodReal.com.

Refreshing Shrimp Orzo Salad is picture perfect and full of flavor. Cooked shrimp is paired with soft orzo, crisp veggies, feta, and herbs for a side dish everyone will love!

Eat light during the summer season with Mediterranean orzo salad and shrimp avocado salad.

The best part about shrimp orzo salad is everything! I love the levels of fresh, healthy ingredients dressed in olive oil and lime juice then seasoned with salt, pepper, and flavorful herbs. It’s 10/10 delicious!

Enjoy a restaurant quality dish that’s easy to make in your very own kitchen. We love filling our bowls to the rim for a savory weeknight dinner, and this cold pasta salad is also great for potlucks, picnics, and meal prep.

Why You’ll Love This Recipe

• Easy: Simply a breeze to make. Once you’ve cooked the shrimp and pasta, everything is tossed together in one bowl, chilled, and ready to serve.
• Tasty: I personally rank this as one of my top tier salad recipes. From presentation to texture and flavor, it’s always a huge hit.
• Filling: Even with its short list of ingredients, you’ll find this shrimp salad with orzo is a protein-packed and filling meal.
• Healthy: Made with wholesome, good-for-you ingredients, this is one healthy salad you’ll want on repeat all year round.

Ingredients for Shrimp Orzo Salad

All you need to make this shrimp orzo salad recipe are some incredibly simple ingredients, you probably have most in your kitchen already.

• Orzo pasta: Cooks up quickly with a soft texture. I always have regular orzo pasta on hand. Whole wheat orzo is hard to find but if you have it, feel free to use it.
• Fresh vegetables: Chopped English cucumber and sliced red onion add crunch with a sweet, slightly sharp taste.
• Feta cheese: I prefer to buy a block of feta cheese to crumble myself. You can also use goat cheese. Both add a burst of flavor and creamy texture.
• Raw shrimp: Look for peeled and deveined shrimp, and remember to take the tails off! You can use any size shrimp, if they are large I would cut them in half or thirds so you can enjoy some in every bite.
• Olive oil: We will be using oil to cook the shrimp and to make the salad dressing, I used extra-virgin olive oil.
• Simple spices: Salt and ground black pepper.
• Garlic cloves: Freshly grated garlic is always best.
• Lime juice: Gives the salad dressing an added zing and balances other flavors.
• Fresh herbs: Fresh mint and fresh cilantro compliment each other so well. I love this herb combo together with garlic and lime.

How to Make Shrimp Orzo Salad

You need just 30 minutes of prep time to make shrimp orzo salad recipe, and while it chills you can relax.

Here are step-by-step instructions with photos, there’s also a full recipe card below.

• Cook orzo pasta: Add cold water and a pinch of salt to a large pot, bring to a boil. Add orzo pasta and cook for about 6-8 minutes until al dente. Stir occasionally.
• Make the salad dressing: Meanwhile, to a large mixing bowl add olive oil, lime juice, garlic, red onion, mint, cilantro, salt and pepper. Whisk to combine and set aside.
• Dress the orzo: Once orzo pasta is al dente, drain in a colander, and add it to the bowl with the dressing. Gently stir to combine and set aside so the flavors soak in.
• Cook shrimp: Add oil to a hot non-stick skillet and swirl to coat. Place shrimp in the pan, sprinkle with a bit of salt and pepper, and cook undisturbed on medium heat for 2-3 minutes. Once the shrimp is pink and browned on the bottom, flip and cook for 1-2 more minutes until opaque. Add cooked shrimp to the bowl with orzo along with the bits off the bottom of the skillet.
• Assemble the salad: Add cucumber, red onion, and feta cheese to the salad bowl. Use a spoon to gently stir, cover and marinate in the fridge for at least 30 minutes.

Tips for Best Results

I’ve made this shrimp salad a few times now, here are my tested tips for the best results.

• Cook orzo al dente: This rice shaped pasta will soak up the dressing and juices from the veggies as it sits. For best results, follow the package instructions and cook until al dente so your salad doesn’t turn to mush.
• Cook pasta in salted water: The easiest way to get the most flavor, and right from the start. Pasta cooked in salted water will result in evenly seasoned noodles and will not clump.
• Pat dry shrimp: Any excess water will yield a steamed, mushy texture to pan fried shrimp. Use a paper towel to pat dry the shrimp before cooking and the result will be delicious crispy shrimp.
• Don’t overcook the shrimp: Overcooked shrimp will have a tough texture. Watch them closely, shrimps only take a few minutes on each side and are done once opaque in color.
• Combine hot orzo with the dressing: After draining the orzo add it to the dressing right away, without rinsing. A lot of recipes will tell you to rinse orzo after cooking, but rinsing removes the light coating of starch which actually helps the dressing cling to the pasta.
• Let salad marinate a bit: Trust me on this one, letting the orzo salad marinate will yield the tastiest results. You want all those flavors to blend and mingle.

Variations

• Add tomatoes: Toss in some halved cherry tomatoes for extra flavor.
• Try it with goat cheese: I always find goat cheese the best substitute for feta, it’s similar in taste and creamy texture.
• Use avocado: Instead of cucumber add some diced avocado, it pairs well with cilantro and lime here.
• Use other herbs: If you’re not a fan of mint or cilantro try parsley and fresh dill.
• Cook shrimp differently: Feel free to roast the shrimp on a sheet pan, boil them in salted water then squirt with lemon juice, or avoid the oven on a hot day and grill the shrimp.
• Other pasta that works: If you don’t have orzo, swap with another short textured pasta like penne, fusilli, macaroni or bow tie pasta.

What to Serve Shrimp Orzo Salad with?

Orzo pasta salad is a delicious dish all on its own, and you can serve it year round warm or cold. We like it both ways, the most important thing is let it marinate a bit.

I like to serve it warm in the colder months with a side of roasted asparagus as the perfect comfort meal. For lunches and potlucks, I find cold is best and pairs nicely with a simple spring mix salad.

How to Store and Make Ahead

Store: Orzo salad can be kept in an airtight container and refrigerated for up to 3 days. To reheat, microwave for 20 seconds to “melt” the olive oil.

Make ahead: You can store salad with the dressing mixed in or keep the dressing separate until ready to serve for up to 2 days.

If you keep the dressing separate, add it 30 minutes prior to serving. The orzo will be slightly less flavorful, but still delicious.

Another tip for making ahead, is to rinse cooked orzo with cold water, drain and mix with a bit of oil to prevent it from sticking during storage.

FAQs

More Pasta Salad Recipes to Try

• Mediterranean pasta salad
• Healthy pasta salad
• Tomato pasta salad
• Italian pasta salad
• Caprese pasta salad

Print

Shrimp Orzo Salad Recipe

Course Salad

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 236kcal

Author Olena Osipov

Ingredients

For the Salad:

• 1 1/2 cups orzo pasta uncooked (10 ounces)
• 1/2 long English cucumber cubed
• 1 cup feta cheese cubed
• 1 pound raw shrimp peeled & deveined
• 2 teaspoons olive oil extra virgin
• Pinch of salt and pepper

For the Dressing:

• 1/3 cup olive oil extra virgin
• 1/2 cup fresh lime juice
• 2 large garlic cloves grated
• 1/2 cup red onion finely chopped
• 1 cup mint finely chopped
• 1/2 cup cilantro finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Bring a pot of salted water to a boil and add orzo pasta. Cook until al dente, stirring occasionally, for about 6-8 minutes.
• While pasta is cooking, in a large bowl add olive oil, lime juice, garlic, red onion, mint, cilantro, salt and pepper. Whisk and set aside.
• Drain orzo pasta in a colander, add to the bowl with the dressing and stir gently to combine. Set aside to soak up the flavors.
• Preheat large non-stick skillet on medium heat and swirl oil to coat. Add shrimp, sprinkle with a bit of salt and pepper and cook undisturbed for 2-3 minutes or until pink and browned on the bottom. Flip and cook for 1-2 more minutes or until opaque. Transfer to the bowl with orzo, scraping the bits off the bottom of the skillet.
• Add cucumber and feta cheese. Stir orzo salad gently with a spoon, cover and let marinate in the fridge for 30 minutes.

Notes

• Store: Refrigerate orzo salad in an airtight container for up to 2-3 days. Reheat 20 seconds in a microwave warm to “melt” the olive oil.
• Make ahead: You can store salad with the dressing mixed in or keep the dressing separate until ready to serve for up to 2 days. Combine orzo and dressing 30 minutes prior serving. Orzo will be a bit less flavorful this way because it won’t be hot, but still salad will be delicious. If making ahead, I recommend to rinse cooked orzo with cold water, drain and mix with a bit of oil to prevent it from sticking during storage.

Nutrition

Calories: 236kcal | Carbohydrates: 20g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 71mg | Sodium: 452mg | Fiber: 1g | Sugar: 1g

The post Shrimp Orzo Salad appeared first on iFoodReal.com.

Healthy Tuna Melt recipe with canned tuna, a bit of cream cheese and no mayo, served on a slice of whole grain bread. Easy 10 minute lunch or dinner!

We love tuna recipes like this healthy tuna salad recipe, chickpea tuna salad and tuna zucchini fritters.

In the past years, I realized every healthy dinner can’t be a restaurant meal. But it still can be made with real food, take this healthy tuna melt recipe. It came out so good, my boys were all over it!

Just toast some whole grain bread, gluten-free bread, or protein bagel, top with canned tuna, cheese and broil until melted. Dinner is served and everyone is happy!

To save on numerous grocery trips, stock your freezer with shredded cheese and variety of breads. Keep a few cans of fish in the pantry. That’s it.

Ingredients You Will Need

To make healthy tuna melt you will need just a few simple ingredients.

• Canned tuna: I used light tuna, which is skipjack tuna packed in water. You can use any tuna like albacore tuna etc.
• Bread: A few slices of your favorite whole grain bread or gluten-free bread. Whole grain English muffin like Ezekiel brand or protein bagel will be great too!
• Cheese: Sharp cheddar cheese or marble cheese. You want flavorful cheese blend.
• Cream cheese: I also prefer to add cream cheese instead of mayonnaise, so the taste of fish is not overpowered. Not to mention it is twice less calories.
• Tomato: A classic tuna melt addition.
• Spices: Garlic powder, salt and pepper for a bit of flavor.

How to Make Healthy Tuna Melt

Here’s a quick overview how to make healthy tuna melt. Full recipe card is located below.

• Toast the bread: Pretty straightforward step. Just place a slice of bread in a toaster until it’s golden.
• Make tuna mixture: I na small bowl, combine drained canned tuna, cream cheese, garlic powder, salt and pepper. Mix well with a fork.
• Assemble the melt: Place a slice or two of tomato on a toast, top with tuna mixture in a shape of a small mountain and sprinkle with cheese.
• Broil it: Broil tuna melts on a baking sheet on top shelf of the oven or toaster oven until cheese has melted.

Tips for Best Results and Variations

• Use your favorite bread: I love a slice of sprouted whole grain with not too much sugar or sourdough bread. Use gluten-free bread, whole-wheat bread, rye bread, bagels or English muffins. Just use the one you like for best flavor.
• Add celery or pickles: Chop up some celery or pickles and add to the tuna mixture to make it taste more like tuna salad.
• Use different cheese: Swiss cheese, havarti cheese or gouda cheese would go well with tuna.
• Add sliced cheese: Instead of grated cheese, buy sliced cheddar cheese. Just be sure it is not processed cheese.

What to Serve with Tuna Melt?

We like to serve healthy tuna melt sandwich with sliced fresh vegetables like cucumbers and tomatoes or with cucumber bell pepper salad. It makes it a complete meal.

You can also serve it with my super easy healthy tomato soup or sun dried tomato soup.

FAQs

More Healthy Tuna Recipes to Try

• Tuna egg salad
• Mexican tuna salad
• Healthy tuna pasta salad

Add this to your repertoire of healthy lunch ideas or easy dinners!

Print

Healthy Tuna Melt

Healthy Tuna Melt recipe with canned tuna, a bit of cream cheese and no mayo, served on a slice of whole grain bread. Easy 10 minute lunch or dinner!

Course Dinner

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 316kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 6 ounces can tuna packed in water and drained
• 3 tablespoons cream cheese
• 1 teaspoon garlic powder
• Pinch salt
• Pinch ground black pepper
• 1 large tomato sliced
• 2 slices whole grain bread English muffins or bagels
• 1/2 cup cheddar cheese shredded

US Customary – Metric

Instructions

• In a small bowl, add tuna, cream cheese, garlic powder, salt and pepper. Mix well with a fork.
• Toast your bread slices and place them on a baking sheet. Top with tomato slices and divide the tuna mixture on top between the 2 toasts. Helps to shape it into small mounds. Sprinkle with cheese.
• Broil tuna melts on High for 2-3 minutes or until cheese has melted.
• Serve immediately with soup, salad or vegetables.

Nutrition

Serving: 1tuna melt | Calories: 316kcal | Carbohydrates: 7g | Protein: 31g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 309mg | Fiber: 1g | Sugar: 3g

The post Healthy Tuna Melt appeared first on iFoodReal.com.

Budget-friendly Canned Salmon Cakes are the tastier healthy version of this classic appetizer. These salmon patties are crispy and golden on the outside, tender and flaky on the inside with only a subtle salmon flavor.

I also highly recommend to try this incredible canned salmon salad recipe!

Why You’ll Love This Recipe

• It’s a crowd pleaser: Kid and adults love these canned salmon cakes because they are fried, have subtle salmon flavor and are a finger food. Just like tuna zucchini cakes are!
• Easy to make: You will have to combine just 6 simple ingredients in a bowl and fry.
• Budget-friendly recipe: Canned salmon is one of the most affordable proteins at the grocery store, making for one very inexpensive healthy dinner.
• Healthy: There are no processed ingredients in these canned salmon patties, not even breadcrumbs. So these cakes are also gluten-free if you use certified gluten-free oats!
• Foolproof recipe: I grew up in a household where money were tight, so we made all kinds of cakes all the time. I’m very familiar with what it takes to make salmon cakes that don’t fall apart!

Ingredients for Canned Salmon Cakes

• Canned salmon: I recommend to use canned pink salmon. Not only it is wild salmon but it’s also much cheaper than canned sockeye salmon. Please see more on that below.
• Sweet potatoes: Skin on and cubed. You can also use yams which are a bit more starchy. We will cook them first in a pot with water until soft. They act as a binder, add fiber, volume, bright orange color and nutrients to the canned salmon cakes.
• Oats: Used for binding along with the eggs. You can use either quick oats or rolled oats. It is my way to avoid breadcrumbs.
• Eggs: You’ll need large eggs for this recipe. I don’t recommend to skip!
• Garlic clove: Grated garlic adds a lot of flavor without calories.
• Fresh herbs: I love to use fresh dill because dill and salmon are a wonderful pairing. But fresh cilantro or parsley will also work.
• Salt and pepper: Canned salmon has quite a bit of added salt already. Just a bit more of salt brings out natural flavors of the rest of the ingredients.
• Oil: Use any neutral oil with high smoke point like avocado oil, coconut oil or olive oil for frying the salmon patties.

What Is the Best Canned Salmon to Use?

More likely at any grocery store you will find 2 varieties of canned salmon: pink salmon and sockeye salmon. Pink salmon is considered a lower grade salmon species with light pink color flesh, and is more affordable. Sockeye salmon is more high-end salmon with bright red color meat and costs quite more.

Both varieties are wild-caught salmon. Both are pressure-cooked the same way with skin and bones, then canned in a salty broth.

For this canned salmon cakes recipe, you will use all meat, skin, bones and juices. No need to drain your cans of salmon. And don’t worry, the bones are soft because they have been pressure cooked.

I think the best canned salmon to use is canned pink salmon because it costs less and tastes just as good when combined with other ingredients. Feel free to use sockeye salmon as well. I say, it all depends on your budget!

How to Make Canned Salmon Cakes

In this easy salmon patties recipe, you have to pre-cook sweet potatoes first, which takes just 15 minutes or so. Then make the cakes mixture and pan fry them until golden.

Cook and mash sweet potatoes: Cook chopped sweet potatoes in a pot of water for about 15-20 minutes. You want them to be fork tender. Then drain, transfer to a large bowl and mash with a fork or a potato masher.

Add remaining ingredients: Add canned salmon including the juices, eggs, oats, garlic, dill, salt and pepper. Mix with a spatula, breaking up salmon into small pieces and until uniform mixture is formed. Let it sit for 15 minutes to allow the oats to soak up the liquids and act as a binder.

Preheat the pan and form patties: Preheat large skillet on medium heat, then add oil and wait a little bit for it to heat up but not smoke. Scoop out less than a 1/4 cup of salmon mixture at a time and form it into small cakes. If you make them too big, they won’t hold their shape as well.

Pan fry the cakes: Place salmon cakes on a hot skillet and cook. Watch for the patties to turn golden brown on the bottom and carefully flip with a spatula. Cook for another 5-7 minutes.  Keep an eye on them and watch for a nice crust to form.

Tips for Best Results

• Be sure to use hot skillet: Make sure both your skillet and oil are hot before adding anything to it! This is the secret for crispy on the outside salmon cakes.
• Cook patties undisturbed: It might be tempting to peek under the spatties prematurely before flipping but please don’t. You will break the seal created between the meat and skillet ending up with less of a golden brown crust than you should have!
• Mashing sweet potatoes tip: If you like the fine texture that a food processor yields, you can puree cooked sweet potatoes instead of mashing by hand.
• Reduce heat on the stove: Remember that as the skillet gets hotter, salmon patties cook faster.
• Salmon leftovers: If you have baked salmon leftovers, mash them up and voila.

What to Serve with Salmon Patties?

These delicious canned salmon cakes can be served hot or cold. Either way they are extremely tasty!

You can serve fish patties with a side of your favorite creamy dip like Greek yogurt tartar sauce, healthy ranch or even cottage cheese ranch dip. Add a lemon wedge and squirt a bit of fresh lemon juice over the salmon cakes before eating them. The pop of citrus balances the fish so nicely!

Serve salmon patties on a tray as an appetizer for a crowd, or sandwich them between two buns or English muffin. They would pair nicely with some creamy healthy coleslaw or simple side salad like butter lettuce salad.

And the best part is, this recipe yields enough to leave you with plenty of leftovers for healthy lunch.

How to Store and Reheat

Store: Store salmon cakes leftovers in an airtight container in the fridge for up to 5 days. You can enjoy them cold or reheat.

Reheat: You can reheat them by sauteing on low heat in a skillet with a bit of oil until warmed through. Or microwave in 1-2 minutes increments.

Freeze: This recipe makes a lot, which is great for freezing! Freeze salmon cakes in airtight container in a freezer for up to 3 months. Thaw in the fridge overnight or on the counter for a few hours.

FAQs

More Salmon Recipes to Try

• Salmon stir fry
• Honey garlic glazed salmon
• Salmon burgers
• Smoked salmon salad
• Baked teriyaki salmon
• Lime ginger salmon

Print

Canned Salmon Cakes

These budget-friendly Canned Salmon Cakes are crispy and golden on the outside, and tender and flaky on the inside with only a subtle salmon flavor.

Course Dinner

Cuisine Ukrainian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24 medium cakes

Calories 70kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 2 pounds sweet potatoes or yams skin on and cubed
• 2 cans salmon (7-8 ounces each) including skin, bones and juices
• 2 large eggs
• 1 cup quick oats or rolled oats
• 1 large garlic clove grated
• 1/2 cup fresh dill, parsley or cilantro finely chopped
• 3/4 teaspon salt
• 1/2 teaspoon ground black pepper
• Coconut oil or avocado oil for frying

US Customary – Metric

Instructions

• In a medium pot, combine sweet potatoes and enough cold water to cover. Cover with a lid and bring to a boil on high heat, reduce heat to low and cook for 15-20 minutes or until fork tender.
• Drain potatoes and transfer to a large mixing bowl. Mash sweet potatoes with a masher (I do not like the fine texture that food processor yields but you could use it).
• Add salmon including the juices (all that flavor!) and mash a bit more. Add eggs, oats, garlic, dill, salt, pepper and stir with spatula until combined. Let mixture sit for 15 minutes to let oats soak up and act as a binder.
• Preheat large ceramic non-stick skillet on medium heat and add a tablespoon of oil to coat. It is important that skillet and oil are hot. Using under 1/4 cup mixture, form small salmon cakes and place on a skillet. These are delicate, and I found large size patties do not hold their shape as well.
• Cook for about 5-7 minutes or until golden brown, carefully flip with a spatula and cook for another 5-7 minutes. As a skillet gets hotter, cakes cook faster, so reduce heat a bit. Work in batches until you run out of mixture.
• Serve patties hot or cold. You can use your favorite sauce for dipping, serve with a salad or on a whole grain English muffin.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1medium cake | Calories: 70kcal | Carbohydrates: 10g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 153mg | Fiber: 1g | Sugar: 2g

The post Canned Salmon Cakes appeared first on iFoodReal.com.

Tuna Zucchini Cakes with canned tuna, Parmesan cheese and a hefty dose of vegetables are pan fried until crispy perfection. Easy and delicious appetizer, side dish or dinner.

You may also love these baked zucchini fritters or canned salmon cakes.

These fried zucchini cakes with tuna came out so good! And we are going heavy on zucchini adding about 2.5 pounds. Perfect to use up a surplus of squash, if you have one.

Zucchini and tuna are a match made in heaven. First one undeniably dry and salty, and latter bursting with water and bland. Combine both, flavor with freshly grated Parmesan cheese and a bit of mayo, add just enough whole grain flour to “glue” them together, and you have got the most delicious tuna zucchini cakes kids will love!

These zucchini patties taste great hot or cold. If you are a sauce type of person, I recommend whipping a batch of my cottage cheese ranch dip to dip them into. So good!!!

Ingredients for Fried Zucchini Cakes

To make fried zucchini fritters you will need just a handful of simple ingredients.

• Zucchini: You can use dark green zucchini, light green zucchini or yellow summer squash. This zucchini recipe is perfect to use up extra large garden zucchini! Just beware, it might be more watery.
• Canned tuna: I used chunk light tuna packed in water. It is quite affordable. You can use any tuna like albacore tuna. Just be sure it’s packed in water and not in oil.
• Eggs: Eggs are needed for binding the cakes.
• Mayonnaise: I love to use avocado oil mayo in all of my recipes. Small amount adds a lot of flavor to these zucchini cakes.
• Parmesan cheese: Freshly grated from a large hunk of Parmigiano-Reggiano is the best. I recommend to avoid Parmesan cheese from a shaker.
• Fresh herbs: Use what you have on hand or in your garden. Fresh parsley, fresh dill, green onion or chives will work great.
• Whole wheat flour: All-purpose flour or gluten-free flour will be fine too.
• Salt: For seasoning.

How to Make Tuna Zucchini Cakes

Here is a quick overview how to make tuna zucchini cakes. Full recipe card is located below.

• Shred zucchini: Line large mixing bowl with linen towel, place box grater inside and grate zucchini.
• Squeeze water out: Remove grater, twist the towel at the top and pressing with other hand at “the ball”, start squeezing the water out. Do it for a few minutes and you will end up with approximately 1/2 cup liquid in a bowl and still a generous amount of shredded zucchini inside the towel.
• Make the batter: In the same bowl, mix zucchini, tuna, eggs, cheese, mayo and salt, breaking tuna into small pieces with a spatula. Zucchini mixture should have some creaminess to it. Then sprinkle flour on top and mix again, this ensures no lumps.
• Fry zucchini cakes: To fry tuna zucchini fritters, you can use either cooking spray or oil. I prefer avocado oil because zucchini cakes come out more crispy on the outside. Pan fry them for 4-5 minutes per side or until golden brown.

Tips for Best Results

Here are my top tips for the best tuna zucchini cakes that are crispy and delicious!

• Use food processor: To save time, grate zucchini in a food processor with a shredding disc.
• Squeeze zucchini thoroughly: Be sure to take your time and squeeze as much liquid as possible from shredded zucchini. Don’t bother with salting it prior to squeezing. I never found this method too helpful.
• Drain tuna well: Again moisture is the main culprit in mushy fritters. Drain canned tuna well, using your hands.
• Use oil for frying: If you like crispy fried zucchini cakes, I recommend to stick to frying them in oil.
• Use ceramic non-stick skillet: If you choose to make patties with cooking spray, make sure your skillet is still truly non-stick and didn’t lose this quality.
• Do not overcrowd the pan: If you use large skillet (12 inches) or a griddle, you should be able to make these cakes in 3 batches. Just be sure to leave an inch or two of space between the fritters, so they can crisp up and are easy to flip.
• Do not move the fritters: When zucchini cakes are frying, do not peak under them. This will break the seal and disturb the golden crust and make them fall apart. Cakes are ready to flip when their edges are golden brown a bit.

What to Serve Fried Zucchini Cakes with?

This recipe for tuna zucchini cakes makes a lot just because I like to serve them as a main dish on their own. That’s what we did in Ukraine.

For dipping, you can combine yogurt or sour cream, grated garlic clove, chopped chives and ground black pepper to taste in a small bowl. Or make a batch of healthy ranch or cottage cheese ranch dip.

If you would like to serve them with a side dish, I recommend this creamy cucumber salad or creamy cucumber tomato salad.

How to Store and Reheat

Keep tuna zucchini cakes warm while cooking by placing them on a baking sheet in preheated oven to 200 F.

Reheat: To reheat cold zucchini patties, place them on a baking sheet in 375 F oven for 10 to 12 minutes.

Store: Refrigerate fritters in an airtight container for up to 5 days.

Freeze: Freeze in a resealable Ziplock bag for up to 3 months. Thaw in the fridge overnight.

FAQs

More Tuna Recipes to Try

• Healthy tuna salad
• Healthy tuna melt
• Tuna chickpea salad
• Mexican tuna salad

More Zucchini Recipes to Try

• Mediterranean zucchini boats
• Crustless zucchini quiche
• Crustless zucchini pie
• Zucchini potato bake
• Tex Mex rice and beans with zucchini

You might also enjoy this compiled list of healthy zucchini recipes!

Print

Fried Tuna Zucchini Cakes

Tuna Zucchini Cakes with canned tuna, Parmesan cheese and a hefty dose of vegetables are pan fried until crispy perfection.

Course Dinner

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 21 fritters

Calories 67kcal

Author Olena Osipov

Equipment

• Box grater
• Ceramic skillet

Ingredients

• 2 cans (6 ounces each) tuna well drained
• 2.5 pounds zucchini 4 medium or 4 cups shredded
• 2 large eggs
• 1/2 cup Parmesan cheese grated
• 3 tablespoons mayo I use avocado oil mayo
• 3/4 teaspoon salt
• 3/4 cup whole wheat flour all-purpose or gluten-free flour
• 2 sprigs green onions or chives finely chopped
• Oil for frying

US Customary – Metric

Instructions

• Place shredded zucchini in a linen towel and squeeze really well, twisting at the top and pressing on the “ball” with zucchini. I have squeezed about 1/2 cup of water.
• Discard liquid and transfer zucchini to a large bowl along with tuna, eggs, Parmesan cheese, mayo and salt. Mix really well, breaking tuna into pieces. Sprinkle flour on top and mix until well combined.
• Preheat large skillet or griddle on medium heat and add a bit of oil to coat. Add about 1/3 cup mixture (don’t flatten too thin), fry for 4-5 minutes, carefully flip and cook another 4 minutes or until golden brown. Work in batches. Fritters fry faster as skillet gets hotter, so watch closely.
• Serve hot or cold, with Greek yogurt ranch or cottage cheese ranch dip. (optional but so good).

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1fritter | Calories: 67kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 184mg | Fiber: 1g | Sugar: 1g

The post Fried Tuna Zucchini Cakes appeared first on iFoodReal.com.

Perfect for summer, cold Shrimp Avocado Salad with creamy yogurt dressing is ready in 15 minutes and requires no cooking.

Avocado makes any salad better! From avocado salad to avocado corn salad, chicken avocado salad and avocado spinach salad, this fruit is perfect for making salads!

This shrimp avocado salad is perfect for summertime! It’s our favorite salad along with this cucumber tomato avocado salad and tuna avocado salad!

The base of the shrimp and avocado salad are vegetables like cucumbers, tomatoes, bell pepper and avocado tossed in creamy salad dressing.

It would pair nicely with a summer soup like sun dried tomato soup or salmon soup.

Why You Will Love This Recipe

• Quick: You only need 15 minutes using store-bought cooked shrimp. You can also air fry shrimp.
• Tasty: Avocado shrimp salad is light, refreshing, creamy and zesty.
• Healthy: Made with fresh ingredients and loaded with fiber and protein. It is also low carb and gluten-free.
• No cook recipe: Keeps kitchen cool during hot summer days.

Ingredients for Shrimp Avocado Salad

To make shrimp avocado salad recipe you will need a few simple ingredients. You can use store-bought cooked shrimp or raw shrimp, if preferred. This salad recipe is also perfect for cleaning out the vegetable drawers, so use what you have on hand!

• Cooked shrimp: You will need one pound of shrimp. Buy large shrimp and chop it or use smaller sized shrimp and save money.
• Avocado: Choose avocado that is dark green in color and a bit soft to the touch. Don’t buy too soft avocado as it will become mushy in a salad.
• Tomatoes: Grape tomatoes or cherry tomatoes will work the best in shrimp and avocado salad because they don’t leak.
• Bell pepper: Any color works, red bell pepper, yellow bell pepper, or even orange bell pepper. You can use green bell pepper if you like its less sweet taste.
• Cucumber: I use long English cucumber as you do not need to peel it. I recommend to peel garden cucumbers with thicker skin.
• Fresh cilantro: Feel free to use fresh parsley or fresh dill instead to add more flavor to shrimp avocado salad.
• Plain yogurt: Greek yogurt or regular yogurt with 2% fat or higher. You might have to thin out Greek yogurt with a bit of water to reach correct consistency.
• White vinegar: To balance out the flavors in salad dressing.
• Simple spices: Garlic powder, salt and pepper.

How to Make Shrimp Avocado Salad

Here is a quick overview how to make shrimp avocado salad. Full recipe card is located below.

Make the dressing: In a small bowl, add yogurt, vinegar, garlic powder, salt and pepper. Whisk with a fork and set aside.

Chop vegetables: Chop tomatoes, cucumbers, bell pepper, avocado and cilantro. Add them to a large bowl along with cooked shrimp.

Combine: Pour dressing on top of vegetables and shrimp and mix gently to combine. Serve avocado shrimp salad chilled.

Tips for Best Results

Here are my top tips for the best shrimp avocado salad recipe in the world!

• Large shrimp: Cut in half or even more bite-sized pieces, so you can get juicy shrimp in every bite of a salad.
• Use ripe but firm avocados: Be sure avocado is not overly ripe and soft for a clean look. Add it last before mixing the salad.
• Not sure the best method to dice your avocado? Check out this detailed step by step guide on how to cut an avocado.
• Using Greek yogurt: Feel free to use Greek yogurt to make the dressing but make sure to thin it out with milk or water if the dressing turns out too thick.

Variations

This shrimp avocado salad is quite versatile. Here are a few ideas how to make it your own or use what you have on hand.

• Zesty shrimp and avocado salad: Add 1/4 cup finely chopped red onion.
• Add a touch of mayo: Replace a few tablespoons of yogurt with mayonnaise like I do in tuna egg salad or healthy potato salad.
• No vinegar? Use fresh lemon juice or lime juice instead.
• Make it spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce or sriracha to the dressing.
• Grilled chicken: Instead of shrimp, use diced grilled chicken breast.
• Grilled shrimp: Add a layer of flavor with grilled shrimp skewers.
• Crab meat: You can buy canned crab meat which doesn’t have to be cooked and use instead of shrimp.

How To Store Shrimp Avocado Salad

Store: Place shrimp avocado salad leftovers in an airtight container and refrigerate for up to 2 days. Surprisingly enough, even all dressed, it keeps its shape pretty well in the fridge. Avocado may turn a bit brown but nothing catastrophic.

I do not recommend to freeze this salad as it has a lot of fresh vegetables that will be mushy upon thawing.

More FAQs

More Shrimp Recipes to Try

• Healthy shrimp salad
• Shrimp tacos with slaw
• Shrimp ceviche
• Shrimp stir fry
• Easy shrimp spaghetti
• Shrimp and zucchini
• Bang bang shrimp tacos
• Bang bang shrimp

More Salad Recipes to Try

• Chickpea avocado salad
• Avocado egg salad
• Tomato mozzarella avocado salad

Print

Shrimp Avocado Salad

Perfect for summer, cold Shrimp Avocado Salad with creamy yogurt dressing is ready in 15 minutes and requires no cooking.

Course Salad

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 7 servings

Calories 245kcal

Author Olena Osipov

Equipment

• Sturdy cutting board
• Sharp chef's knife
• Glass bowls
• Measuring tools
• Measuring cups

Ingredients

Yogurt Dressing:

• 3/4 cup regular or Greek plain yogurt 2+% fat
• 2 tsp white or white wine vinegar
• 1 tsp garlic powder
• 1/2 tsp salt
• Ground black pepper to taste

Shrimp Avocado Salad:

• 1 lb cooked frozen shrimp thawed & drained
• 1 pint grape tomatoes cut in halves
• 1 lb long English cucumber chopped
• 2 large bell peppers chopped
• 3 medium avocados chopped
• 1/2 cup cilantro finely chopped

US Customary – Metric

Instructions

• In a small bowl, add yogurt, vinegar, garlic powder, salt and pepper. Whisk with a fork and set aside.
• In a large salad bowl, add shrimps, tomato, cucumber, bell pepper, avocado and cilantro.
• Pour dressing on top and mix gently to combine. Serve chilled.

Notes

• Store: Refrigerate covered for up to 2 days (dressed is OK).
• Make Ahead: Just leave out avocado and cilantro. Pour dressing on a side but do not stir. Or refrigerate dressing in a separate container and add before serving.
• If using thick Greek yogurt, thin it out with a few tbsp of water.
• Smaller sized shrimp is great for this salad as it’s cheaper. If using large shrimp, cut in half.

Nutrition

Serving: 1cup | Calories: 245kcal | Carbohydrates: 14g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 690mg | Fiber: 8g | Sugar: 5g

The post Shrimp Avocado Salad appeared first on iFoodReal.com.

Healthy Tuna Pasta Salad with your favorite pasta, canned tuna and creamy Greek yogurt dressing. It’s seasoned to perfection and loaded with crispy vegetables!

Need more healthy pasta salads to take to your next potluck? Try healthy pasta salad, Italian pasta salad, or Mediterranean pasta salad recipe.

Wondering what to do with the cans of tuna piling up in your cupboard? Instead of making a healthy tuna salad sandwich for the 100^th time, make this simple healthy tuna pasta salad!

The ratio of pasta to flaky tuna to crispy crunchy veggies is just right and I can’t help but boast about the flavor. This pasta salad with tuna is so creamy and fresh!

Ingredients for Healthy Tuna Pasta Salad

To make this healthy tuna pasta salad, you will need just a few simple ingredients.

• Pasta: I prefer using whole grain pasta for this salad recipe but you can use white pasta, whole wheat pasta, or gluten free pasta if you’d like. You do want pasta to be short to hold the salad dressing and all other ingredients.
• Peas: Fresh peas or frozen peas can work. Add a pop of color and a bit of a bite.
• Grape tomatoes: These tomatoes are not overly juicy, but still have plenty of flavors. Can also use cherry tomatoes.
• Celery & red onion: Biting into those little crispy bits is the best!
• Fresh herbs: Fresh dill or fresh parsley cuts right through the creamy yogurt and mayo. It brightens up the whole pasta salad with tuna!
• Yogurt and mayonnaise: The base of the creamy dressing that takes on the flavor of the vinegar, sugar, and dill. To make it a bit lighter go ahead and use all yogurt, keeping in mind it won’t be as flavorful.
• Red wine vinegar: The other acid that helps give this salad its zest. Can also use fresh lemon juice.
• Sugar, salt, & pepper: Seasonings to boost the flavor. Sugar is the secret!

How to Make Healthy Tuna Pasta Salad

Here is a quick overview how to make this healthy tuna pasta salad recipe. Cook the noodles, chop your vegetables, toss everything together, and bam!

Cook pasta: In a large pot, cook pasta according to package instructions to al dente. If the instructions don’t specify that, minus 2-3 minutes from the cooking time on the package.

While pasta is cooking, slice tomatoes, dice the celery and onion and chop your dill.

Once the noodles are done cooking, immediately drain the water and transfer everything to a large bowl. Stir in the peas and set that aside for now.

This is where you’ll notice using frozen peas is OK because the pasta will help to thaw them. If using fresh sweet peas, then can add with other ingredients later or now.

Open your can of tuna and drain it. Flake it with a fork, meaning gently unpack it so that it’s not all in a clump.

Toss tuna into the bowl of pasta and peas along with the remainder of the ingredients. Stir pasta salad well to combine everything making sure it’s all evenly coated.

Healthy tuna pasta salad is best served chilled once the flavors have had a chance to marry> However, if there’s no time for that, by all means, dig in right away!

Optional Add-In’s

This salad is the perfect opportunity to use up whatever vegetables you’ve got in your fridge!

• Corn
• Bell peppers
• Olives
• Sundried tomatoes

How Long Is Healthy Tuna Pasta Salad Good for?

Healthy tuna pasta salad is a great salad to enjoy the day after or even the day after that. Keep it covered in the fridge for up to 2 days.

It’s also great for portioning out for healthy lunches to take to work throughout the week. It stays fresh for days, so being able to eat a nutritious and delicious light meal anytime is a bonus!

FAQs

More Tuna Recipes to Try

• Avocado tuna salad
• Tuna chickpea salad
• Tuna egg salad
• Mexican tuna salad
• Healthy tuna melt

More Pasta Salad Recipes to Try

• Healthy macaroni salad
• Tomato pasta salad
• Mediterranean orzo pasta salad
• Caprese pasta salad

You may also love to browse my favorite healthy salad recipes!

Print

Healthy Tuna Pasta Salad

Healthy Tuna Pasta Salad with your favorite pasta, canned tuna, crispy vegetables and creamy Greek yogurt dressing.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 196kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls
• Spatula

Ingredients

• 8 oz whole grain pasta uncooked
• 1 cup frozen or fresh peas
• 3 x 6 oz cans tuna packed in water
• 2 cups grape tomatoes cut in halves
• 1 cup celery diced
• 1/2 cup red onion diced
• 1/4 cup dill finely chopped
• 3/4 cup Greek or regular yogurt 2%+ fat
• 1/4 cup mayo
• 2 tbsp red wine vinegar
• 1/2 tsp sugar
• 1 tsp salt
• 1/2 tsp ground black pepper

US Customary – Metric

Instructions

• Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm. While pasta is cooking, start chopping tomatoes, celery, onion and dill.
• Drain pasta and add to a large bowl along with frozen peas, then stir and set aside. It will thaw them.
• Drain tuna, flake with a fork and add to the salad bowl along with tomatoes, celery, red onion, dill, yogurt, mayo, vinegar, sugar, salt and pepper. Stir very well until combined.
• If you have time, it’s best to let pasta tuna salad refrigerate for 30 minutes to allow flavors “marry” each other. But you can serve it warm immediately or cold later.

Notes

• Pasta choice: I like to use small shapes like elbow macaroni, bowties, or small penne. Rotini is fine too. You can use any white, whole wheat or gluten-free pasta.
• Uniform size pieces: Chop all ingredients into same bite sized pieces.
• Skip mayo: Use all yogurt. You can also use 0% yogurt but pasta salad will have less flavor.
• Store: Refrigerate in a glass airtight container for up to 2 days.
• Make ahead: Add all ingredients to a salad bowl, cover tightly with plastic wrap and refrigerate for up to 24 hours. Stir before serving and let stand for 30 minutes.

Nutrition

Serving: 1cup | Calories: 196kcal | Carbohydrates: 22g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 399mg | Fiber: 2g | Sugar: 3g

The post Healthy Tuna Pasta Salad appeared first on iFoodReal.com.

Creamy Avocado Tuna Salad with no mayo! This healthy 15 minute salad is great for a quick lunch.

Looking for more tuna salads? Try this Mexican tuna salad and chickpea tuna salad.

A delicious spin on a classic comfort food, avocado tuna salad is made with tender tuna, creamy avocados, crisp vegetables, and a zest of lime and cilantro.

If you love tuna salad and you love avocado salad, you will be obsessed with this light and refreshing tuna avocado salad! The avocado replaces mayo making it one of my newest no-dairy healthy salads.

Just FYI, I wanted to keep avocado in chunks rather than mash it to replace mayo like in avocado egg salad. I like this texture for sandwiches and wraps.

Ingredients for Avocado Tuna Salad

This avocado tuna salad recipe comes together with a handful of fresh ingredients.

• Canned tuna: Any type of tuna will work, use your favorite variety packed in oil or water.
• Diced avocado: Perfect swap for mayonnaise that adds flavor and creamy texture.
• Cucumber: Adds crunch. Do not remove seeds.
• Red onion: Minced raw onion adds a nice bite.
• Fresh cilantro: The lemon peppery taste pairs well with avocado.
• Healthy salad dressing: The combination of olive oil, lime juice, salt and black pepper is light and flavorful. Fresh lime juice is best!

What Kind of Tuna is Best for Avocado Tuna Salad?

To make tuna avocado salad, you can use any canned tuna you have on hand. I prefer a chunky light tuna packed in water for this salad because it’s more affordable and has lower mercury levels.

White albacore tuna has a firm texture, less “fishy” taste, with higher mercury levels. Where light tuna is a mix of tuna species, yellow to pink in color, and softer with more flavor.

Tuna packed in water has less added flavor and is cheaper. If it’s packed in oil it has a bit of flavor and higher in price.

How to Pick the Best Avocados?

Here are 3 tips I stick to every time when selecting avocados. You’ll want to use ones that are perfectly ripe to make this avocado tuna salad recipe. Avocados should be dark green and a bit soft to touch.

• Gently squeeze: The riper is the avocado, the softer it will feel. They should give a little when you gently squeeze them, be sure to stay away from ones that are rock hard or gives way too easily.
• Check the stem: Look under the little stem “nub” to check the ripeness of the fruit. The avocado is unripe if it’s hard to pull off, and overripe if it’s browning under the stem. If it comes off easily and is green beneath, your avocado is ripe!
• The color: Fresh avocados that are almost ripe can vary in color, and there are different varieties of avocado. Overall, an avocado is ripe when the outside is dark and has a few specks of green. An underripe avocado will be very green, and overripe avocados are completely dark with wrinkles.

How to Make Avocado Tuna Salad

This avocado tuna salad recipe is easy to make with one bowl and 15 minutes! Here is a quick photo overview, a full recipe card is located below.

• Flake tuna: Add drained tuna to a large mixing bowl and flake with a fork.
• Combine all ingredients: Add avocado, red onion, and cilantro with the tuna. Then add olive oil, lime juice, salt and pepper.
• Stir: Gently stir salad to combine, be careful not to mash avocado. Adjust any seasonings to taste.
• Serve: Avocado tuna salad is best served cold. Add it to your favorite bread, pita, or wrap and enjoy!

Tips for Best Results

Here are my top tips for making the perfect avocado tuna salad.

• Drain tuna well: Less liquid in tuna salad with avocado is always better. Drain tuna in a colander and then give a squeeze with your hands.
• Use proper avocados: Make sure it’s not too soft and not too hard, the salad will not be creamy if the avocado has not ripened.
• Chop everything small: A popular tip for most salad recipes. It allows the flavors to mix together evenly so you can enjoy all flavors and textures in every bite.
• Mash avocado: If your prefer a smoother tuna avocado salad, mash the avocado together with some lime juice, salt and pepper first, then stir in the remaining ingredients.

Variations

Make tuna salad with avocado your own by adding more veggies, protein, and texture.

• Jalapenos: For a spicy kick. Seed them for less spice or leave some seeds in. Seeds are what makes jalapenos spicy.
• Tomatoes: For added sweetness. Smaller ones such as cherry tomatoes or grape tomatoes sliced in half are best for salads.
• Eggs: Diced hard boiled eggs will add more creaminess and make this salad even healthier!
• Bacon: Chopped crispy bacon adds crunch and a salty bite.
• Seasonings: Try Italian seasoning or paprika. Fresh parsley or dill adds brightness and flavor. If you don’t have lime juice, lemon juice works great too. You can even add a tangy taste with Dijon mustard.
• Add crunch: I love the crunchy texture of celery and finely chopped dill pickles.
• Add cheese: Shredded sharp cheddar cheese or crumbled feta cheese will add a rich flavor.

What to Serve with Tuna Avocado Salad?

I love avocado tuna salad as a fast and easy dinner, or meal prep for healthy lunches. It’s also a bright addition to picnics and BBQs!

Serve as a dip or spread with tortilla chips, crackers or saltines.

Make classic tuna salad sandwiches with it! Use your favorite bread, wrap, or pita, I love almond flour bread. Add a simple side dish like chips or salad for a complete meal.

Keep it low carb and serve on its own, with a side of veggies, or added to a lettuce wrap. Use any lettuce like romaine lettuce, iceberg lettuce, or butter lettuce.

Make tuna pasta salad and mix it in with some cooked pasta.

How Long Does It Last?

Store: Avocado tuna salad keeps well in an airtight container and refrigerated for up to 2 days.

Freeze: I never have leftovers to freeze, it is that delicious! You could try to freeze it in an airtight container for up to 3 months and place in the fridge overnight to thaw.

FAQs

More Tuna Recipes

• Healthy tuna melt
• Tuna egg salad

More Salad Recipes to Try

• Canned salmon salad
• Chickpea avocado salad
• Chicken avocado salad
• Shrimp avocado salad

Print

Avocado Tuna Salad

Creamy Avocado Tuna Salad with no mayo! This healthy 15 minute salad is great for a quick lunch and doesn't turn brown for days!

Course Salad

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 249kcal

Author Olena Osipov

Ingredients

• 2 x 6 ounces tuna drained
• 2 large avocados diced
• 1 long English cucumber diced
• 1/2 cup red onion minced
• 1/2 cup cilantro finely chopped
• 3 tablespoons olive oil extra virgin
• 4 tablespoons fresh lime juice 2 limes
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a large bowl, add tuna and flake it with a fork.
• Then add avocado, cucumber, red onion, cilantro, olive oil, lime juice, salt and pepper.
• Stir gently to combine and adjust any seasonings to taste.
• Serve cold right away.

Notes

• Store: Refrigerate in an airtight container for up to 2 days. Salad does turn a tiny bit brown on day 2, otherwise it keeps well.
• Freeze: I think you can freeze this salad in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 249kcal | Carbohydrates: 9g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 326mg | Fiber: 5g | Sugar: 2g

The post Avocado Tuna Salad appeared first on iFoodReal.com.