Wholesome Creamy Avocado Tuna Salad for a Quick Lunch

Creamy Avocado Tuna Salad is a quick, delicious, and healthy meal option packed with protein and vibrant veggies.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cans Canned Tuna Substitute with canned salmon if desired.
2 medium Avocados Make sure they’re ripe but not overly soft.
1/4 medium Red Onion Use less if you prefer a milder taste.
2 stalks Celery Provides crunch; swap for bell peppers for sweetness.
1 medium Cucumber Adds hydration and freshness.
2 tablespoons Fresh Parsley Optional but enhances freshness.

For the Dressing

2 tablespoons Fresh Lemon Juice Adjust according to taste preference.
2 tablespoons Avocado or Extra Virgin Olive Oil Modify for desired creaminess.
1 teaspoon Kosher Salt Customize to fit your flavor profile.
1/2 teaspoon Black Pepper Essential seasoning according to taste.

Equipment

Mixing Bowl
sharp knife
Cutting Board

Method

Step-by-Step Instructions

In a large mixing bowl, finely dice the red onion, celery, and cucumber.
Add the drained canned tuna to your bowl and gently break it up with a fork.
In a separate bowl, scoop out the ripe avocados and mash them until smooth but slightly chunky.
Drizzle the mashed avocados over the tuna and vegetable mixture, adding lemon juice and olive oil.
Taste the salad and adjust the seasoning as needed.
Serve immediately on a bed of greens, in a wrap, or refrigerate for later.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 17gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

For best results, consume the salad shortly after preparation, but it can stay fresh in the fridge for up to 5 days.

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