Peanut 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 the usual mayo, giving the whole dish a rich, velvety texture that clings to every flake of tuna. A hit of fresh lemon juice keeps things lively, while ground turmeric and ginger add a subtle warmth that makes this feel like way more than a basic can-of-tuna situation. Finely diced celery and red onion bring just enough crunch and bite to balance the creaminess. The whole thing comes together in one bowl with zero cooking required — just mash, fold, and serve. For anyone navigating nut allergies, this recipe is naturally straightforward: every ingredient is whole and easy to verify, with no sauces or dressings that might hide unexpected allergens. Pile it onto crackers, scoop it into lettuce cups, 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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