Mediterranean Diet Friendly Basil-Avocado Tuna Slaw
This slaw is a serious crowd-pleaser — crunchy, creamy, herbaceous, and satisfying all at once. The combination of shredded green and red cabbage with grated carrot gives you that satisfying crunch, while chunks of ripe avocado bring a buttery richness that makes the whole bowl feel indulgent without being heavy. Flaked tuna adds lean protein that keeps you full, and the hand-mashed basil dressing — built on extra-virgin olive oil, fresh lemon, and a whisper of turmeric and ginger — ties everything together with a bright, almost pesto-like intensity. Those warm spices are subtle but smart, adding depth without overpowering the fresh herbs. This dish checks every box for eating the way the Mediterranean coast intended: good fats, quality protein, loads of vegetables, and olive oil doing the heavy lifting in the dressing. Everything comes together in one large bowl with no cooking required, just a little confident folding to keep those avocado cubes intact. Serve it right away with an extra squeeze of lemon and you've got a meal that looks and tastes far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 large carrot, peeled and coarsely grated
- 3 scallions, thinly sliced (green tops only)
- 2 cans (5 oz each) tuna packed in water, drained and flaked
- 2 ripe avocados, pitted, peeled, and cut into ½-inch cubes
For the basil dressing
- 1 ½ cups fresh basil leaves, loosely packed
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1 clove garlic, minced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small mixing bowl, combine the basil, olive oil, lemon juice, lemon zest, garlic, salt, turmeric, and ginger. Using a fork or the back of a spoon, mash and stir vigorously until the basil is bruised and the dressing is cohesive and bright green, about 1 minute. Taste and adjust salt.
- 2
In a large mixing bowl, combine the green cabbage, red cabbage, carrot, and scallion greens. Pour about two-thirds of the dressing over the vegetables and toss until every strand is evenly coated.
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