AIP Friendly Avocado Tuna Salad
Creamy, fresh, and deeply satisfying, this tuna salad skips the mayo entirely and leans on ripe avocado for its rich, velvety base — no dairy, no eggs, no grains in sight. That swap is exactly what makes it such a smart fit for the autoimmune protocol, where so many classic binders and condiments are off the table. The avocado gets mashed with bright lemon juice, a pinch of turmeric, and a little ground ginger, giving the whole bowl a subtle warmth that feels intentional rather than like something is missing. Finely diced celery and minced red onion add crunch and bite, while fresh parsley keeps things light and herbaceous. Everything comes together in one bowl with zero cooking required, which makes it an easy win on busy days when you just need something nourishing fast. It serves two and is ready to eat the moment you fold it together — spoon it straight from the bowl or pile it onto whatever AIP-friendly vessel you have on hand.
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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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