Barley Free Avocado Tuna Salad
Creamy, bright, and packed with protein, this tuna salad swaps the usual mayo for ripe mashed avocado — and the result is genuinely better in every way. The avocado brings a rich, buttery base that clings to every flake of tuna, while lemon juice, turmeric, and ginger add a subtle warmth and zing that keeps things interesting. Finely diced celery and red onion give it just enough crunch and bite to balance the creaminess. For anyone navigating grain sensitivities, packaged deli salads and store-bought condiments can hide unexpected ingredients, so making it from scratch with whole, simple components is always the smarter move. Everything here is naturally free of grains and grain-derived additives — just clean, real food that comes together in one bowl with minimal effort. Serve it scooped straight into the avocado shells for a low-fuss presentation, or pile it onto lettuce leaves, rice cakes, or your favorite safe crackers. A sprinkle of fresh chives on top makes it look like you actually tried.
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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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