Dairy Free Lemon-Dill Avocado Boats
Bright, herby, and ready in minutes, this is the kind of no-cook meal that feels far more impressive than the effort involved. The tuna filling gets its punch from fresh lemon juice, lemon zest, and a generous handful of chopped dill and parsley, while a drizzle of extra-virgin olive oil ties everything together with a silky richness. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole dish look like it came out of a café kitchen. Skipping mayo entirely means there's zero dairy concern and zero compromise on flavor — the olive oil and creamy avocado do all the heavy lifting. The avocado halves act as natural, edible bowls, so there's barely any cleanup and the presentation is effortlessly beautiful. Serve it with a squeeze of fresh lemon and a few extra dill sprigs, and you've got a lunch or light dinner that feels clean, satisfying, and genuinely craveable.
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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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