Looking for a quick, healthy meal that’s bursting with flavor? This avocado tuna salad recipe is your new go-to! Packed with protein, creamy avocado, and fresh ingredients, it’s perfect for lunch, dinner, or even a post-workout snack. Keep reading to discover how this simple dish can become your favorite in just minutes!
Avocado Tuna Salad Recipe
| Servings: | 2 |
| Prep Time: | 10 minutes |
| Cook Time: | 0 minutes |
| Total Time: | 10 minutes |
| Serving Size: | 1 bowl |
Description
Rich and creamy with bursts of citrus and crunch, this Avocado Tuna Salad is not just a salad — it is a satisfying, flavor-packed bowl of nourishment. The buttery texture of ripe avocado melds with flaky tuna to create a smooth bite, while crisp cucumber, red onion, and celery deliver a delightful contrast. Fresh lemon juice brings brightness to every forkful, making it taste like summer in a bowl.
Think of this as a modern twist on a classic tuna salad, but with a wholesome spin. There is no mayo in sight — just the good fats from avocado and olive oil that coat the ingredients like a velvet ribbon. Whether you enjoy it tucked into lettuce wraps, piled on toast, or eaten with a fork straight from the bowl, this dish feels comforting and refreshingly vibrant all at once.
Why You’ll Love This Recipe
This Avocado Tuna Salad is a dream for busy days. With no cooking required and only a handful of nutrient-dense ingredients, it comes together in just 10 minutes. It is perfect for meal prep, lunches on the go, or a light dinner solution that does not weigh you down.
You will love the versatility too. Swap in your favorite veggies, try different herbs, or add a boiled egg for an extra protein boost. It is packed with healthy fats, protein, and fiber — all from whole, simple foods. Clean eating has never tasted so luscious.
Serving and Storage Tips
This salad is best served immediately after mixing, especially to enjoy the avocado at its best texture and color. If you are making it ahead of time, store the mixture in an airtight container with plastic wrap pressed directly onto the surface to slow down browning. It will stay fresh in the refrigerator for up to 2 days.
Do not freeze this salad, as avocado tends to change texture when frozen and thawed. If prepping ahead, consider chopping all the veggies and storing them separately from the avocado and tuna. Mix everything right before serving for the freshest taste.
Ingredients
- 1 ripe avocado
- 1 can tuna in water drained
- 1 small celery stalk finely chopped
- 1 small cucumber diced
- 2 tablespoons red onion finely chopped
- 1 tablespoon extra virgin olive oil
- Juice of half a lemon
- Salt to taste
- Black pepper to taste
- 1 tablespoon chopped fresh parsley
Equipment
- Cutting board
- Chef’s knife
- Mixing bowl
- Fork
- Spoon
Instructions
- Step 1: Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Use a fork to mash it gently — you want it creamy with a bit of texture. Think chunky guacamole consistency.
- Step 2: Add the drained tuna to the bowl. I like to flake it a bit with the fork so it mixes more evenly with the avocado.
- Step 3: Stir in the chopped celery, diced cucumber, and red onion. This is where the crunch comes in, so do not skip these. Feel free to adjust the amounts to your taste.
- Step 4: Drizzle the olive oil and squeeze in the fresh lemon juice. Honey, fresh citrus makes all the difference here. It brightens every bite.
- Step 5: Season with salt and black pepper. A little goes a long way, so start light and taste before adding more.
- Step 6: Stir everything until nicely combined and every piece is coated in that creamy, lemony avocado mash.
- Step 7: Sprinkle in the chopped parsley just before serving. It adds a fresh, herby lift.
- Optional: Let the salad chill for a few minutes before serving, if you have the time. It helps the flavors really blossom.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I substitute the tuna with chicken?
Absolutely. Shredded cooked chicken is a great alternative. Use leftover rotisserie chicken to save time and mix it the same way as the tuna.
What if I do not have fresh parsley?
No worries. You can use cilantro for a brighter twist or even a pinch of dried dill for a more classic tuna salad flavor. Just use dried herbs sparingly.
Can I make this dairy-free and gluten-free?
It is naturally dairy-free and gluten-free as written. Just double-check your canned tuna if you’re sensitive, but most are safe.
We hope you enjoyed this article on Avocado Tuna Salad Recipe! If you liked it, let us know in the comments — we’d love to hear from you. And if it’s not too much trouble, please Pin this article or any image from it on Pinterest. Don’t forget to like the pin too — it really helps more people discover our content and motivates us to keep creating even more delicious ideas!
Avocado Tuna Salad
Ingredients
- 1 ripe avocado
- 1 can tuna in water drained
- 1 small celery stalk finely chopped
- 1 small cucumber diced
- 2 tablespoons red onion finely chopped
- 1 tablespoon extra virgin olive oil
- Juice of half a lemon
- Salt to taste
- Black pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it lightly with a fork until creamy with a few chunks remaining.
- Add the drained tuna to the avocado and gently stir to combine.
- Add the chopped celery, cucumber, and red onion to the bowl.
- Drizzle in the olive oil and lemon juice. Season with salt and black pepper.
- Stir everything together until fully combined and coated.
- Sprinkle with chopped fresh parsley for a pop of color and freshness.
- Serve immediately or chill for 15 minutes to enhance flavors.
