I often make this salad for lunch. It is not too difficult to make, and the Thai-style dressing is delicious. The dressing has Thai bird’s eye chili, which is a very spicy kind of chili, so if you aren’t sure if you can handle the heat, go slowly, and start by only adding 1/4 or leave the chili out completely. The avocado and tuna make the salad filling enough as a meal on its own, and if you make a large portion, it will also work as a light dinner. Best served cold.