Legume 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 without weighing things down, while lemon juice keeps it fresh and vibrant. A pinch of turmeric and ginger adds a subtle warmth that makes this feel a little more interesting than your average lunch. Finely diced celery and red onion give it just enough crunch and bite to keep every forkful lively. Since the whole recipe is built around whole foods — fish, fresh vegetables, and fruit — there's nothing hidden to worry about, no legume-derived fillers or sneaky additives that can show up in store-bought versions. Fold in the parsley and chives at the end and serve it straight away so the avocado stays green and gorgeous. Scoop it into lettuce cups, pile it onto cucumber slices, or eat it straight from the bowl — no judgment here.
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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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