Tuna Salad

Tuna Salad

I love a good salad, especially as the weather is warming up. Living with IBS can sometimes make that challenging, as I've found that too many raw vegetables can be rough on my digestive system. I also have found that my body works best when I stick to a diet that is gluten-free and dairy-free. While I still eat out occasionally, I make most of my meals at home, where I can control what goes into them.

I was thrilled to find this new recipe for a tuna salad with several of my favorite ingredients. It's delicious and healthy, and of course, dairy and gluten-free!

Servings: 1

Ingredients for tuna salad

  • Can of tuna (I prefer the ones packed in water, not oil)
  • Cucumber, sliced (I used about 1/2 of a large English cucumber)
  • One large avocado, cubed
  • Handful of cilantro, chopped
  • Juice from half of a lemon
  • 1-2 Tbsp olive oil
  • Salt and pepper

Directions for tuna salad

Mix all the ingredients in a bowl, adding the salt and pepper to taste. I served mine on a bed of spinach. You could also eat it without, or use a bed of lettuce. Another option is to use lettuce leaves as a wrap. Enjoy!

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Nutrition facts

Per Serving

  • calories: 893
  • carbohydrates: 34.8g
  • cholesterol: 55mg
  • fiber: 18.4g
  • potassium: 2261mg
  • protein: 54.2g
  • saturated fat: 10g
  • sodium: 114mg
  • total fat: 64.3g
Photograph by Emily Downward. All rights reserved. Used with permission.

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