Oats Free Avocado Tuna Salad
Creamy, bright, and packed with protein, this avocado tuna salad is the kind of lunch that feels indulgent without any of the guilt. Ripe avocado stands in for mayo, creating a rich, velvety base that clings to every flake of tuna in the most satisfying way. A hit of fresh lemon juice keeps things lively, while turmeric and ginger add a subtle warmth that makes this feel like so much more than a basic tuna mix. Finely diced celery and red onion bring crunch and a little bite, balancing the creaminess perfectly. For anyone navigating grain sensitivities, this recipe is naturally free of oats and any grain-based fillers — every ingredient is whole, fresh, and straightforward. It comes together in minutes with no cooking required, just a fork and a bowl. Serve it straight from the avocado shell for a presentation that looks impressive with almost zero extra effort.
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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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