Chestnut Free Avocado Tuna Salad
Creamy, bright, and packed with protein, this tuna salad swaps out traditional 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 prevents browning. A pinch of turmeric and ground ginger add a subtle warmth that elevates the whole bowl without overpowering the other flavors. Finely diced celery and red onion give it just enough crunch and bite to keep every forkful interesting. Everything in this recipe is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or ingredient second-guessing required. It comes together in one bowl with no cooking involved, making it an ideal lunch when you want something satisfying without turning on the stove. Serve it straight from the bowl, scoop it into lettuce cups, or pile it onto your favorite crackers for an easy, wholesome meal.
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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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