AIP Friendly Basil-Herb Tuna & Avocado Salad
This bright, herb-forward salad is the kind of lunch that feels indulgent while checking every box for an elimination-style protocol. Creamy diced avocado and flaked tuna come together with peppery arugula, cool cucumber, and tender scallion greens for a bowl that's genuinely satisfying — no grains, no legumes, no nightshades, no compromise. The real star is the hand-mashed basil-herb dressing: a coarsely textured, vivid green sauce built from fresh basil, parsley, lemon, olive oil, turmeric, and ginger that you whip together with a fork in minutes. Those anti-inflammatory spices aren't just there for flavor — they're a natural fit for the kinds of whole-food, carefully sourced ingredients this way of eating calls for. Folding everything together gently keeps the avocado in satisfying chunks and the tuna in big, meaty flakes rather than a mashed-up mess. It comes together in one large bowl with no cooking required, which makes it an easy weekday win when you're already juggling a lot of label-reading and meal planning. Serves two, and it's best eaten right away while the greens are still crisp and the dressing is fresh and bright.
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Learn more →Ingredients
2 servings
For the salad
- 2 cans (5 oz each) tuna in water, drained
- 2 ripe avocados, halved, pitted, and diced
- 2 cups baby arugula or mixed greens
- ¼ cup thinly sliced cucumber
- 2 tbsp thinly sliced scallions (green tops only)
For the basil-herb dressing
- 1 cup fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 1 small clove garlic, minced
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh lemon juice, for serving (optional)
Instructions
- 1
In a small bowl, combine the basil, parsley, garlic, olive oil, lemon juice, lemon zest, turmeric, ginger, and sea salt. Use a fork to mash and stir vigorously until the herbs are bruised and the dressing is well combined — it will be a coarsely textured, bright green sauce rather than a smooth purée. Taste and adjust salt.
- 2
In a large bowl, add the drained tuna and break it into large flakes with a fork.
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