Paleo Avocado Tuna Salad
Creamy, bright, and packed with protein, this tuna salad swaps out the usual mayo for ripe mashed avocado — and honestly, you won't miss it for a second. The avocado creates a rich, velvety base that clings to every flake of tuna, while celery and red onion add satisfying crunch and a little bite. A squeeze of fresh lemon juice keeps everything tasting clean and vibrant, and the turmeric and ginger give the whole bowl a subtle warmth that makes it feel a little more interesting than your average lunch. Conventional tuna salads often rely on store-bought mayo loaded with soybean oil and additives that don't fit a grain-free, whole-foods approach — this one sidesteps all of that with nothing but real, recognizable ingredients. It comes together in one bowl with minimal prep, making it an easy go-to when you need something nourishing fast. Serve it scooped straight into the avocado shells for a low-fuss presentation, or pile it onto lettuce leaves for a light, satisfying meal.
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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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