Almond Free 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 base that clings to every flake of tuna, while lemon juice keeps things fresh and stops the mixture from browning too quickly. Finely diced celery and red onion add just enough crunch and bite to make each forkful interesting, and a pinch of turmeric and ginger gives the whole thing a subtle warmth you won't find in a standard deli scoop. Many store-bought tuna salads and pre-made dressings sneak in unexpected ingredients, so making it yourself from scratch means you know exactly what's going in the bowl. The technique here is all about a gentle fold — keeping some texture in the tuna rather than mashing everything into a paste — which makes it feel more like a proper salad than a spread. Serve it straight from the bowl over greens, stuffed into a wrap, or scooped right into the avocado shells for a presentation that looks far more impressive than the effort required.
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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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