Dairy Free Avocado Tuna Salad
Creamy tuna salad without a drop of mayo or dairy sounds like a tall order, but ripe avocado does all the heavy lifting here. Mashed until mostly smooth with just a few satisfying chunks, it wraps around the tuna in a way that's rich, velvety, and completely plant-based by nature. A hit of fresh lemon juice keeps everything bright, while ground turmeric and ginger add a subtle warmth that makes this feel like so much more than a basic lunch. Finely diced celery and red onion bring the crunch and a little bite, and fresh parsley ties it all together with a clean, herby finish. The whole thing comes together in one bowl with zero cooking required, which makes it ideal for busy weekdays or a quick, satisfying meal any time. Serve it straight from the bowl, scoop it onto lettuce leaves, or pile it onto your favorite bread — however you eat 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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