Seed Oil Free Avocado Tuna Salad
Most tuna salads lean hard on mayonnaise, which almost always means a hefty pour of soybean or canola oil hiding in the mix. This version swaps all of that out by using ripe, creamy avocado as the binder — and honestly, the result is richer and more satisfying than the classic. The avocado gets mashed to a mostly smooth base, then brightened with fresh lemon juice and a subtle warmth from ground turmeric and ginger that makes the whole thing feel a little unexpected in the best way. Crisp celery and sharp red onion add crunch and bite, while fresh parsley and chives keep it tasting clean and vibrant. Every single ingredient is exactly what it says it is — no hidden oils, no processed condiments, nothing to second-guess. It comes together in one bowl with minimal effort, making it an easy go-to for a quick lunch that actually keeps you full. Serve it straight from the bowl or scoop it onto lettuce leaves, crackers, or thick slices of crusty bread.
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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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