Cashew Free Lemon-Dill Avocado Boats
Bright, herby, and genuinely satisfying, these avocado boats are the kind of no-fuss meal that looks far more impressive than the effort involved. A zesty tuna filling — built with fresh lemon juice, lemon zest, olive oil, dill, parsley, and a hint of turmeric — gets spooned right into creamy avocado halves for a dish that's as pretty as it is delicious. The turmeric adds a subtle warmth and golden hue without overpowering the fresh, citrusy notes that make the whole thing sing. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based fillers sneaking into your meal. Scallion greens keep the flavor light and fresh, while the olive oil ties everything together with a silky richness that complements the avocado perfectly. Serve it with extra lemon wedges and a few sprigs of dill for a finish that feels genuinely restaurant-worthy. It's the kind of recipe you'll find yourself coming back to on busy weeknights when you want something clean, flavorful, and ready in minutes.
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Learn more →Ingredients
2 servings
For the filling
- 1 can (5 oz) tuna packed in water, drained
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 2 scallions (green tops only), thinly sliced
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For the boats
- 1 large ripe avocado, halved and pitted
For serving
- fresh dill sprigs, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the drained tuna, lemon juice, lemon zest, olive oil, dill, parsley, scallion greens, salt, and turmeric. Flake and stir with a fork until the mixture is evenly combined and the tuna is broken into small, uniform pieces.
- 2
Taste the filling and adjust salt or lemon juice as needed — it should taste bright and well-seasoned.
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