Tuna, Avocado, Buttterbean, and Dill Salad

by Zarina
Tuna, Avocado, Buttterbean, and Dill Salad

The perfect quick salad to whip up with just pantry ingredients and serve family-style in the middle of the table with warm crusty bread for ‘make your own sarnies’.

I’ve been trying to grow a thing or two in the garden, and I managed to grow the most amazing, fresh and flavourful  dill… I went to sleep literally dreaming of making this salad.

Creamy from the butterbeans and avocado, sharp from the minced onion, tangy and refreshing from the lemon and dill with flavour bursting chunks of tuna all wrapped up in crisp, crunchy lettuce leaves… this is my kind of salad!

Tuna, Avocado, Buttterbean, and Dill Salad

Tuna, Avocado, Buttterbean, and Dill Salad

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g Tuna fish in olive oil from a can, I used Ortiz Yellowfin Tuna Fillets
  • 1 Curly lettuce head
  • 0.5 Red onion, minced
  • 1 Avocado, diced
  • 325g Butterbeans - I used Brindisa Monjardin Organic Butterbeans
  • 1 Lemon juiced
  • 1 large bunch fresh dill, chopped
  • Extra Virgin Olive Oil
  • Freshly ground black pepper
  • Sea salt flakes to taste
  • Chill flakes
  • GARNISH: Lemon wedges


  1. Wash and carefully dry the curly lettuce, set on paper towels to dry
  2. In a large mixing bowl, add the tuna fish and break up. Mix with the red onion, avocado, butterbeans, lemon juice, dill, salt, pepper and chilli flakes, combine well
  3. Add more olive oil to your desired consistency
  4. Arrange lettuce around the outside of the serving platter
  5. Mound the tuna butterbean mix in the middle
  6. Garnish with lemon wedges and serve with warm crusty bread
  7. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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