Walnut 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 takes the place of mayonnaise, creating a rich, velvety base that clings to every flake of tuna without weighing it down. A hit of fresh lemon juice keeps things lively, while ground 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 just the right amount of crunch and bite to balance the creaminess. Many store-bought tuna salads and deli options sneak in nuts or are prepared near them, so making this at home with straightforward, whole ingredients gives you total peace of mind. Fold in the parsley and optional chives right before serving and you've got a dish that looks as good as it tastes. Scoop it onto toast, stuff 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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