This easy, creamy avocado tuna salad makes a quick, healthy lunch and is perfect for meal prep. It pairs canned tuna with ripe avocado and crisp vegetables for a satisfying, dairy-free option that fits paleo, low-carb, Whole30, and keto eating plans.
The best avocado tuna salad recipe
This creamy avocado tuna salad is simple to prepare and holds up well when made ahead. It’s ideal for busy weeks and can be served on toast, in lettuce cups, or with fresh vegetables.
The texture comes from a balance of soft avocado and crunchy vegetables. Finely diced red onion, celery, and cucumber add brightness and crunch.
Ingredients for avocado tuna salad
You only need a few fresh, pantry-friendly ingredients to make this dish.
- Canned tuna
- Red onion
- Celery
- Cucumber
- Avocados
- Parsley
- Lemon juice
- Oil (avocado or extra-virgin olive oil)
- Salt and pepper
Use ripe avocados that yield slightly to gentle pressure but aren’t overly soft or brown inside.
What kind of tuna is best for tuna salad?
Wild albacore tuna is my preference for its mild flavor and meaty flakes, but chunk-style skipjack or other canned tunas work well too. Chunk-style tuna tends to create a smoother, creamier salad, while solid-packed tuna breaks into larger flakes and is often better suited for pasta or green salads.
What can I use instead of mayo in tuna?
Mashed avocado replaces mayonnaise naturally, providing rich creaminess and healthy fats. If you prefer an even creamier texture, stir in a little mayonnaise in addition to the avocado.
How to make avocado tuna salad
Combine all ingredients in a large bowl. You can mash the avocado fully for a smooth texture or leave it slightly chunky depending on your preference.
Drizzle with oil and lemon juice, then season with salt and pepper. Mix gently to combine, taste and adjust seasoning, and serve.
Serving and Storage Tips
Store the salad in an airtight container in the refrigerator for up to five days. To minimize browning, press a piece of plastic wrap directly on the surface or refrigerate in a shallow container.
Serving suggestions
- Spread on toasted bread or crackers
- Scoop into celery sticks
- Serve with baby carrots
- Enjoy with apple slices for a sweet contrast
- Place on a bed of mixed greens
- Eat by itself as a protein-packed snack
Love this recipe? Check out these other fabulous salads:
Instant Pot Potato Salad
Whole30 Buffalo Chicken Salad
The Best Greek Chicken Salad
Easy Arugula Chicken Salad with Grapes
Best Gluten Free Pasta Salad
Creamy Avocado Tuna Salad
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10 minutes
10 minutes
Main Course, Salad
American
6
213 kcal
Ingredients
- 2 cans wild tuna see notes
- 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 start with 2 tbsp
- 2 ½ tablespoons avocado or extra virgin olive oil adjust for desired consistency
- kosher salt to taste
- black pepper to taste
Instructions
-
In a large bowl, combine the tuna, diced red onion, celery, cucumber, parsley, and pitted avocados.
You can mash the avocado before adding or mash it while mixing, depending on whether you want a smooth or chunkier texture.
-
Drizzle with olive or avocado oil and lemon juice, then season with kosher salt and black pepper.
-
Taste and adjust seasoning or acidity as needed. Serve immediately or chill before serving.
Notes
Canned tuna: Canned salmon is an easy substitute if you like.
Lemon juice: Start with 2 tablespoons and add more to taste.
Oil: Add more oil if you want a looser consistency.
Nutrition
Carbohydrates: 7g
Protein: 13g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 20mg
Sodium: 148mg
Potassium: 473mg
Fiber: 5g
Sugar: 1g
Calcium: 24mg
Creamy Avocado Tuna Salad
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