Low Sugar Avocado Tuna Salad
Creamy, bright, and packed with protein, this tuna salad swaps out the usual mayo for ripe mashed avocado — and the result is genuinely better. The avocado brings a rich, buttery texture while lemon juice keeps everything fresh and vibrant, no heavy dressing required. A pinch of turmeric and ginger might sound unexpected, but they add a subtle warmth that makes this feel a little more interesting than your average lunch. Finely diced celery and red onion give every bite a satisfying crunch and a little sharpness to balance the richness. So many store-bought tuna salads and flavored pouches sneak in sweeteners you'd never expect, so making it yourself with these whole, simple ingredients means you know exactly what's in the bowl. It comes together in minutes and works beautifully scooped into lettuce cups, spread on cucumber slices, or eaten straight from the bowl with a fork.
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Learn more →Ingredients
2 servings
- 2 cans (5 oz each) tuna in water, drained
- 2 ripe avocados, halved and pitted
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely minced
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, or to taste
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Scoop the avocado flesh into a mixing bowl and mash with a fork until mostly smooth with a few small chunks remaining.
- 2
Add the lemon juice, turmeric, ginger, and salt to the mashed avocado and stir until evenly combined.
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