Creamy Avocado Tuna Salad
This creamy avocado tuna salad is a fresh and healthy twist on a classic. Packed with protein from tuna and healthy fats from avocado, it’s loaded with crunchy vegetables and bright flavors. Ready in just 10 minutes, it's perfect for lunch, meal prep, or a light dinner. Plus, it's dairy-free, paleo, Whole30, low-carb, and keto-friendly.
Servings: 6
Calories: 213kcal
Ingredients
- 2 cans wild tuna drained
- ¼ small red onion finely diced
- 3 celery stalks diced
- ¾ cup cucumber chopped
- 2 tablespoons fresh parsley finely chopped
- 2 avocados pitted
- 2 tablespoons fresh lemon juice or to taste
- 2½ tablespoons avocado oil or extra virgin olive oil more if needed
- Kosher salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the tuna, red onion, celery, cucumber, and parsley.
- Mash the avocados separately for a smoother texture, or mash them directly in the bowl for a chunkier salad.
- Drizzle the mixture with lemon juice and oil.
- Season with salt and pepper to taste.
- Stir everything together until well combined. Adjust seasoning or oil as needed.
- Serve immediately or refrigerate until ready to eat.
- Notes
- For a chunkier texture, mash the avocados less.
- Canned salmon can be used instead of tuna.
- Start with 2 tablespoons of lemon juice and add more to taste.
- Add more oil if the salad feels too thick or dry.