This Easy Avocado Tuna Salad is a delicious, heart-healthy twist on the traditional tuna salad recipe. No mayo necessary 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 delicious sandwich, stuff it in a tortilla wrap or scoop it in lettuce cups. Great for Whole30, Paleo, Keto and low-carb diets.
3medium avocados, peeled, pitted, sliced and diced(can roughly mash, if preferred)
1/2small red onion, thinly sliced
1/4cupchopped fresh cilantro(substitute with fresh parsley, if preferred)
1/2medium lemon, juiced(lime juice will work)
2tablespoonsextra virgin olive oil
1teaspoonsea salt + more to taste
1/8teaspoonblack pepper + more to taste
In a large serving 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!
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.Photos by Sasha at Eat Love Eats.