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+ servings

Tuna Avocado Panzanella Salad

This Tuna Avocado Panzanella Salad is packed with summer flavour and could not be simpler to pull off for a quick easy healthy lunch or dinner recipe.
Course Main Course, Salad, Lunch
Cuisine Italian, American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 311kcal




  • 3-4 heirloom tomatoes cut into wedges
  • 1 ripe avocado cut into strips
  • 1 english cucumber seeded and cut into moons
  • 1 can light tuna packed in water drained and flaked
  • Hemp hearts for garnish
  • Crushed pistachios for garnish
  • Basil leaves for garnish


  • Preheat oven to 375 F. Line a baking sheet with parchment paper.
  • In a bowl toss the diced bread with olive oil and a pinch each of salt and pepper until well coated. Spread out onto the baking sheet.
  • Bake until golden, turning once half way through – about 15- 20 minutes. Remove from oven and allow to cool completely.
  • Meanwhile, in a bowl, whisk together the garlic, Dijon, lemon juice, olive oil and a pinch each of salt and pepper, to taste.
  • To serve, toss the croutons with the tomatoes, avocado, cucumber and canned tuna. Drizzle with the olive oil, and top with hemp hearts, pistachios and basil.


Calories: 311kcal | Carbohydrates: 13g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 157mg | Potassium: 649mg | Fiber: 5g | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 21mg | Calcium: 38mg | Iron: 2mg