Description
A simple, fresh tuna salad recipe using avocado instead of mayonnaise.
Ingredients
Scale
- 1 (5 ounce) can tuna in water, drained
- 1 ripe avocado, mashed
- 1 stalk celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Place the drained tuna in a medium bowl.
- Add the mashed avocado, chopped celery, and chopped red onion to the bowl.
- Pour in the lemon juice and Dijon mustard.
- Mix all ingredients together until well combined.
- Season with salt and pepper to your preference.
- Serve immediately or chill before serving.
Notes
- You can add chopped dill or parsley for extra flavor.
- If you prefer a smoother texture, blend the avocado first.
- This salad keeps well in the refrigerator for up to two days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 250
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 5
- Protein: 22
- Cholesterol: 30
Keywords: avocado tuna salad, healthy tuna salad, no mayo tuna salad, light tuna salad, avocado recipe