Citric Acid Free Avocado Tuna Salad
Creamy, satisfying, and packed with good-for-you ingredients, this tuna salad swaps out the usual mayo for ripe mashed avocado, giving it a rich, velvety texture that feels indulgent without being heavy. The combination of celery and red onion adds a welcome crunch and a little sharpness, while fresh parsley and chives keep everything bright and herbaceous. A pinch of turmeric and ginger might sound unexpected in a tuna salad, but they add a subtle warmth that makes the whole bowl feel more interesting than your average lunch. For anyone navigating citric acid sensitivities, store-bought dressings and condiments can be a minefield of hidden additives — this recipe sidesteps all of that by relying entirely on whole, recognizable ingredients. The fresh lemon juice is the only acidic element here, so you stay in full control of exactly what goes into the bowl. It comes together in just a few minutes and is best served right away while the avocado is still vibrant and fresh. Scoop it onto lettuce leaves, eat it straight from the bowl, or pile it onto your favorite safe bread — however you serve it, it disappears fast.
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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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