Hey y'all! If you're craving a light yet satisfying meal that's loaded with flavor and totally fuss-free, you've got to try this Avocado Tuna Salad. It's creamy, packed with protein, and bursting with bright, fresh taste—making it perfect for lunches, picnics, or even meal-prepping for the week. Whether you're eating healthy or hunting for a quick dinner, this recipe checks all the boxes. Let's get cooking!
Why You'll Love This Avocado Tuna Salad
- Super creamy and satisfying thanks to fresh avocado.
- Rich in protein and healthy fats—keeps you full for hours.
- Ready in just 10 minutes, perfect for busy days.
- Customizable with your favorite herbs and veggies.
- No mayo required—just wholesome, tasty ingredients!
Ingredients
- 2 ripe avocados, peeled, pitted, and diced
- 2 (5 oz) cans tuna (in water or oil), drained
- ¼ cup finely chopped red onion
- ⅓ cup diced cucumber
- ¼ cup chopped fresh cilantro or parsley
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: ½ cup cherry tomatoes, halved
Directions
Step 1: Prep the Avocado
Cut the ripe avocados in half, remove the pits, and dice the flesh. Add the avocado chunks to a large mixing bowl.
Step 2: Mash and Mix
Using a fork, lightly mash the avocado—leave some chunks for texture. Add the drained tuna, red onion, cucumber, cilantro (or parsley), lemon juice, olive oil, salt, and black pepper. Gently fold everything together until well combined. If adding cherry tomatoes, fold them in now.
Step 3: Taste and Serve
Taste the salad and adjust seasoning if needed. Serve immediately for the freshest flavor, or chill for 10-15 minutes before serving if you prefer it cold.
Notes
- For extra creaminess, mash the avocado thoroughly before mixing with the other ingredients.
- If you like more tang, increase the lemon juice by ½ tablespoon.
- Choose chunky tuna for the best texture and flavor.
Variations
- Spicy Jalapeño: Add a diced jalapeño or a pinch of red pepper flakes for subtle heat.
- Egg & Avocado Tuna Salad: Add 2 chopped hard-boiled eggs for extra protein.
- Mediterranean Style: Stir in diced kalamata olives and crumbled feta.
Required Equipment
- Large mixing bowl
- Fork or potato masher
- Sharp knife
- Cutting board
- Measuring spoons and cups
Storage Instructions
Store leftover Avocado Tuna Salad in an airtight container in the refrigerator. For best freshness, enjoy within 1-2 days, as avocado can brown. Squeeze a little extra lemon juice on top before sealing to help slow browning.
Suggested Pairings & Serving Recommendations
- Serve on fresh sourdough toast, whole wheat wraps, or crisp lettuce cups.
- Pair with sliced veggies (carrots, bell peppers) or crackers for a snack platter.
- Add to a grain bowl for a filling, healthy lunch.
Pro Tips
- Use fresh, ripe avocados for a creamy yet slightly chunky texture.
- Drain tuna thoroughly to prevent a soggy salad.
- Season generously with salt and lemon for bright, balanced flavor.
FAQ
- Can I use canned salmon instead of tuna?
- Absolutely! Canned salmon works well and adds a new flavor dimension.
- How do I keep the avocado from browning?
- Add extra lemon juice and store in an airtight container, pressing plastic wrap directly onto the salad surface if needed.
- Can I make Avocado Tuna Salad ahead of time?
- It's best eaten fresh but can be made up to 24 hours ahead—just note the avocado may brown slightly.
Prep Time:
10 minutes
Total Time:
10 minutes
Ingredients
- 2 ripe avocados, diced
- 2 cans (5 oz each) tuna in water, drained
- ¼ cup red onion, finely chopped
- ½ cup cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
- 1 celery stalk, finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
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1In a large mixing bowl, combine the drained tuna, diced avocados, red onion, cherry tomatoes, celery, and cilantro.
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2Add mayonnaise and fresh lemon juice to the bowl.
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3Gently toss all ingredients together until evenly mixed, being careful not to mash the avocado completely.
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4Season with salt and black pepper to taste.
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5Serve immediately as a salad, in lettuce wraps, or with whole grain crackers.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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