Cinnamon Free Avocado Tuna Salad
Creamy, bright, and packed with protein, this tuna salad swaps out the usual mayo for ripe mashed avocado, giving you a rich, satisfying texture that somehow feels both indulgent and clean at the same time. The lemon juice keeps the avocado from browning while adding a fresh pop of acidity that ties everything together beautifully. Finely diced celery and red onion bring crunch and a little sharpness, while ground turmeric and ginger add a subtle warmth and depth without any of the spice blends that can sneak in unwanted ingredients. For anyone navigating a cinnamon sensitivity, that's actually one of the trickiest parts of seasoned foods — so many spice mixes and pre-made dressings hide it in the blend. Here, every ingredient is straightforward and easy to verify, so you know exactly what's going into your bowl. Serve it scooped right into the avocado shells for a stunning presentation, or pile it onto crackers, lettuce wraps, or toasted bread for a quick and satisfying 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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