Easy Avocado Tuna Salad
This Easy Avocado Tuna Salad is a delicious, healthier twist on the traditional recipe. There's no mayo needed, thanks to the creamy rich avocado. It's super flavorful, easy to make and the perfect 5-minute, no cook lunch or dinner; that’s packed with protein and nutrition. Pile it on bread for a tasty sandwich, stuff it in a tortilla wrap or scoop it in lettuce cups. Great for Whole30, Paleo, Keto and low-carb diets.
Ingredients
- 3 cans tuna packed in water drained and flaked
- 2 large celery stalks finely sliced and diced
- 3 medium avocados, peeled, pitted, sliced and diced (can roughly mash, if preferred)
- 1/2 small red onion thinly sliced
- 1/4 cup chopped fresh cilantro (substitute with fresh parsley, if preferred)
- 1/2 medium lemon (lime juice will work) juiced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt + more to taste
- 1/8 teaspoon black pepper + more to taste
Instructions
- In a large bowl, combine drained tuna, diced celery, diced (or slightly mashed) avocado, thinly sliced red onion, and fresh cilantro.
- In a small bowl or jar, mix the lemon juice, olive oil, salt and pepper.
- Pour dressing over tuna mixture and toss to combine. Serve with chips or crackers, in a wrap, as a sandwich or in lettuce cups. Enjoy!
Video
Notes
To store: Cover with plastic wrap to keep the avocado from browning. The tuna salad should last 2 days in the fridge, if covered properly.
Make ahead: This salad can be made up to a day before you plan to serve it. Simply omit the avocado, then stir in the avocado right before serving.
Nutrition
Serving: 0.5cup | Calories: 163kcal | Carbohydrates: 5.4g | Protein: 10.9g | Fat: 10.8g | Saturated Fat: 1.6g | Cholesterol: 18.8mg | Sodium: 403.7mg | Fiber: 3.8g | Sugar: 0.9g