Chicken 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. 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 makes the whole bowl feel alive. Finely diced celery and red onion keep things crisp and fresh, so you get real texture in every bite rather than a one-note mush. It comes together in a single bowl with no cooking required, which means lunch is on the table in minutes. Serve it scooped straight into the avocado shells, piled onto toast, or tucked into lettuce wraps for something that feels a little more special than your average midday meal. The turmeric gives it a gorgeous golden hue that looks just as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!