Macadamia Free Avocado Tuna Salad
Creamy, bright, and packed with protein, this tuna salad swaps out traditional mayo for ripe mashed avocado, and the result is genuinely better in every way. The avocado creates a rich, velvety base that clings to every flake of tuna while lemon juice keeps things fresh and prevents browning. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average lunch situation. Finely diced celery and red onion bring crunch and a little bite, so the texture stays lively from the first forkful to the last. Tuna salads can sometimes sneak in unexpected add-ins or dressings that contain tree nuts, but every ingredient here is straightforward and easy to verify at a glance. Fold in the parsley and optional chives right before serving and you've got something that looks as good as it tastes. It's the kind of no-cook meal that comes together in minutes and works beautifully scooped into lettuce cups, piled on toast, or eaten straight from the bowl.
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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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