Carrageenan 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 in every way. The avocado brings a rich, buttery texture while lemon juice keeps things fresh and prevents browning, so every bite feels vibrant rather than heavy. Carrageenan is a common additive in many store-bought dressings, flavored mayonnaises, and even some canned goods, so building this salad from whole, simple ingredients means you can eat with complete confidence. Celery and red onion add satisfying crunch and a little bite, while turmeric and ginger give the whole thing a subtle warmth that makes it taste far more interesting than your average lunch. A handful of fresh parsley and chives round it out with a pop of color and herby freshness. It comes together in one bowl with no cooking required, making it one of those recipes you'll find yourself returning to again and again.
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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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