Asian Salad #483

Yes, we love Asian-inspired salads around these parts, especially in the summer because there is very little or no cooking involved.  Here is another variation, probably #483 out of the millions I've made in the last 10 years, that needs no introduction. It's almost like another deconstructed sushi salad:

2 cans olive oil packed tuna, drained & crumbled
1/2 small bunch cilantro, chopped
1 cucumber, chopped
1.5  avocado, chopped
Lettuce (iceburg is great with this one)

Dressing:
1/3 c mayo
1-2 T lime or lemon juice
1 t  ginger, finely minced
1 clove minced garlic
2 T rice wine vinegar
Chili powder
Salt & pep
Chili flakes

Vigorously shake dressing ingredients together in lidded jar.  Combine veggies & tuna, pour dressing and toss to coat.  Can leave the lettuce out of the initial combination and serve the salad on a bed of the lettuce.  Chopped peanuts or cashews are also a great addition sprinkled on top.