Avocado Tuna Salad Clara quick dinners

Avocado tuna salad is a creamy, nutrient-packed dish made with fresh avocado, flaky tuna, and crunchy vegetables. It’s a refreshing alternative to traditional mayo-based tuna salads, offering a lighter, heart-healthy option that’s full of flavor and texture.

Why You’ll Love This Recipe

This avocado tuna salad is quick to prepare, naturally gluten-free, and loaded with protein and healthy fats. The avocado provides a creamy base that eliminates the need for mayo, making it a cleaner, dairy-free option. It’s perfect for lunch, meal prep, or a light dinner, and it can be served in sandwiches, lettuce wraps, or on its own.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned tuna (drained, packed in water or oil)
• Ripe avocados
• Red onion (finely chopped)
• Celery (chopped)
• Cucumber or bell pepper (optional, diced)
• Fresh lemon or lime juice
• Fresh parsley or cilantro (chopped)
• Salt and pepper to taste
• Optional add-ins: Dijon mustard, garlic powder, cherry tomatoes, hard-boiled eggs

directions

1. In a large bowl, mash the avocados with lemon or lime juice until mostly smooth (leave some chunks if desired).
2. Add the drained tuna and mix gently to combine.
3. Stir in chopped red onion, celery, and any optional vegetables or herbs.
4. Season with salt, pepper, and optional mustard or garlic powder to taste.
5. Serve immediately, or chill for 2030 minutes for enhanced flavor.

Servings and timing

This recipe serves 23 people.
Prep time: 10 minutes
Total time: 10 minutes
(No cooking required)

Variations

• Spicy kick: Add diced jalapeño or a few dashes of hot sauce.
• Keto-friendly: Serve in avocado halves or lettuce cups instead of bread.
• Mediterranean style: Add olives, feta, and chopped cucumber.
• Eggy twist: Mix in chopped hard-boiled eggs for extra protein.
• Crunch factor: Top with sunflower seeds, crushed nuts, or everything bagel seasoning.

storage/reheating

Avocado tuna salad is best enjoyed fresh due to the avocado’s tendency to brown.
To store:

• Place in an airtight container and press plastic wrap directly onto the surface of the salad to reduce oxidation.
• Refrigerate for up to 1 day.
• Do not freeze or reheat.

FAQs

Can I make avocado tuna salad ahead of time?

Yes, but it’s best served within 24 hours. Use lemon or lime juice to help keep the avocado from browning.

What kind of tuna should I use?

Use solid white or light tuna packed in water or oil—choose based on your texture and flavor preference.

Can I add mayo or yogurt?

Yes, a small amount of mayo or Greek yogurt can be added for creaminess if desired.

Is this recipe good for weight loss?

Yes. It’s low-carb, high-protein, and full of healthy fats, making it a great choice for weight management.

Can I serve it warm?

This salad is meant to be served chilled or at room temperature.

How do I keep the avocado from browning?

Add plenty of citrus juice and store tightly covered with plastic wrap pressed directly on the surface.

Is avocado tuna salad gluten-free?

Yes, naturally. Just ensure any bread or crackers served with it are also gluten-free.

Can I use fresh tuna?

Absolutely. Cooked, flaked fresh tuna works beautifully in this recipe.

What can I serve this with?

Serve on toast, in lettuce wraps, in a wrap or pita, or over salad greens.

Can kids eat this?

Yes. It’s a great, mild option for kids and can be mashed further for a smoother texture.

Conclusion

Avocado tuna salad is a wholesome, satisfying dish that’s fast, versatile, and full of goodness. Whether you’re eating low-carb, avoiding dairy, or just love fresh, healthy flavors, this salad will quickly become a go-to. With minimal ingredients and maximum flavor, it’s an easy win for lunch or light dinner any day of the week.

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