Name: Avocado Tuna Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 (5-ounce) can tuna, drained; 1 ripe avocado, pitted, peeled, and diced; 1/4 cup celery, minced; 2 tablespoons red onion, minced; 2 tablespoons fresh parsley, finely chopped; 1 tablespoon olive oil; 1 teaspoon Dijon mustard; 2 teaspoons lemon juice; 1/4 teaspoon salt; 1 pinch black pepper

This 10-minute, mayo-free avocado tuna salad is absolutely delicious and perfect for a quick and tasty lunch. It has all of the flavors and textures of classic tuna salad, but is loaded with heart-healthy fats and fiber.

Plate of avocado tuna salad on toast with sliced lemon, diced red onion, parsley, and salt and pepper on the side.

I don’t know about you, but I love tuna salad. Don’t get me wrong, I don’t like the store-bought stuff, but I love a fresh, crunchy, and creamy homemade tuna salad, especially on a warm summer day. Not only is it absolutely delicious, but it’s easy to make and such a great way to whip up a high-protein lunch in a matter of minutes.

While I do love traditional tuna salad, sometimes I want a lighter and brighter version (or just a healthy way to use up ripe avocados!), and this easy avocado tuna salad recipe does exactly that. It also keeps well in the fridge for a couple of days, making it a great meal prep idea for quick meals.

A bowl of tuna avocado salad with a silver serving spoon on a green tea towel with sourdough, parsley, onion, and salt on the side on a white background.

Why You’ll Love It

Quick to Make – This no-cook recipe is ready in 10 minutes, making it a great healthy lunch idea.
High in Protein – This tuna avocado salad is loaded with almost 20 grams of protein per serving.
Versatile – It can be enjoyed on its own, in a sandwich, on top of a green salad, or with crackers.

Bowl of tuna, half an avocado, bowl of diced celery, bowl of Dijon mustard, bowl of diced red onion, bowl of olive oil, half a lemon, and a bolw of fresh parsley on a white background.

Ingredients + Substitutions

Tuna – To add some protein and make the salad. I used chunk light tuna in water, but you can use any canned tuna you like.
Avocado – To use as an alternative to mayonnaise, give it a creamy texture, and add some healthy fats.
Celery – To add some veggies and texture.
Red Onion – To add some flavor, crunch, and color. You can use green onions if preferred. See the notes section of the recipe card for details.
Parsley – To add some greens and freshness. I used fresh parsley, but you can use fresh cilantro or other fresh herbs instead, or use dried parsley if preferred. See the notes section of the recipe card for details.
Olive Oil – To ensure the salad is creamy and to add some more healthy fats. You can use regular or extra virgin olive oil.
Dijon Mustard – To add some extra flavor, although optional.
Lemon Juice – To balance the acidity in the salad dressing. I used fresh lemon juice, but bottled lemon juice or lime juice will also work.
Salt and Pepper – To season.

Dietary Adaptions

To Make it Gluten-Free: No adaptations are needed; this recipe is gluten-free.

To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Glass bowl with flaked tuna, diced avocado, diced red onion, diced celery, Dijon mustard, olive oil, parsley, salt and pepper.

Red’s Nutrition Tip

While mayonnaise can most certainly be included in a healthy diet, in fact, when made with healthy oils, it’s one of the healthiest condiments. That said, if you’re looking to decrease your intake of saturated fat and/or eat more fiber, this healthy tuna salad with avocado is a great option.

Serving Suggestions

This creamy avocado tuna salad is a good source of protein, healthy fats, and fiber. You can make it a more balanced meal by serving it with a source of complex carbohydrates, such as bread, or adapt it to suit your personal calorie or macro needs. For example:

To make it higher in protein, add some plain Greek yogurt and/or a boiled egg to the salad.
To make it higher in carbohydrates, serve it on bread or toast, in a tortilla wrap, or with crackers or tortilla chips.
To make it low-carb, serve it on a green salad or in lettuce wraps.
To make it lower in fat, use canned tuna packed in water and omit the olive oil.
To make it higher in fiber, add some chopped baby spinach to the salad.
To add flavor, add some fresh dill, chopped dill pickles, and/or diced jalapeños to the salad.
To add texture, add some diced red bell peppers, cherry tomatoes, and/or sliced cucumber to the salad.

Two sliced of sourdough toast with avocado tuna salad on top on a plate with a dark green tea towel on a white background.

Storage

To Refrigerate: Transfer the tuna avocado salad to an airtight container and store it in the fridge for up to 2 days. When ready to serve, add a drizzle of oil and/or a splash of lemon juice to brighten the flavors before serving.

To Freeze: This recipe cannot be frozen.

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