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low carb and keto mexican tuna salad with lettuce, corn, avocado, and roasted red peppers.

Mexican Tuna Salad (Low Carb)

Author: Kelly Jensen
5 from 4 votes
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Prep 10 minutes
Cook 0 minutes
Total 10 minutes
This Mexican Tuna Salad recipe is a bright and fresh bowl loaded with vegetables and a lime vinaigrette dressing!  Perfect as a lunch or light dinner, this tasty salad is loaded with canned tuna, roasted bell peppers, corn, red onion, and creamy avocado!
Servings 2 servings
Course Dinner, Lunch, Salad
Cuisine American, Mexican

Ingredients

For the Salad
  • 1 5-ounce can tuna drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • 2 cups mixed greens
  • 1/4 cup roasted red peppers diced
  • 1/4 cup sweet corn
  • 1 avocado cubed
  • 2 tablespoons red onion finely diced
  • 1/4 cup fresh cilantro finely chopped
For the Dressing
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic pressed or minced
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper

Method

  1. In a large bowl, add mixed greens, canned tuna (drained), roasted red pepper, corn, avocado red onion, and cilantro. Set aside.
  2. In a small mason jar, combine all the dressing ingredients together and shake well to combine.
  3. Pour the dressing over the salad, and serve immediately!

Nutrition

Calories262kcalCarbohydrates16gProtein4gFat22gSaturated Fat3gPolyunsaturated Fat3gMonounsaturated Fat15gCholesterol0.2mgSodium853mgPotassium694mgFiber8gSugar2gVitamin A1019IUVitamin C31mgCalcium43mgIron2mg

Notes

Dietary Modifications

  • This recipe is low in carbohydrates, at ~8g of net carbs per serving. Always calculate nutritional information for your own ingredients, as it can vary based on the ingredients I used.
  • This recipe can easily be gluten free, just ensure that can tuna or called/bottled/jarred ingredients are certified gluten free before using.

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