Creamy, bright, and loaded with ingredients that actually work in your body's favor, this tuna salad skips the mayo and leans on mashed avocado and extra-virgin olive oil for its rich, satisfying texture. The combination of omega-3-packed tuna and heart-healthy fats from the avocado makes this one of those rare lunches that tastes indulgent while checking every box nutritionally. A touch of ground turmeric and freshly cracked black pepper add a subtle warmth and bring well-known anti-inflammatory properties to the bowl without overpowering the fresh, lemony flavor. Dijon mustard and a squeeze of fresh lemon juice keep everything bright and tangy, while finely diced celery and red onion add just enough crunch to make each bite interesting. Fresh flat-leaf parsley rounds it all out with a clean, herby finish that makes the whole salad feel light and vibrant. It comes together in minutes with no cooking required, and serves four — making it an easy go-to for meal prep or a quick weekday lunch. Spoon it over leafy greens, tuck it into lettuce cups, or serve it alongside cucumber slices and whole grain crackers for a complete, nourishing meal.
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In a large mixing bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining.
Add the olive oil, lemon juice, and Dijon mustard to the mashed avocado and stir until combined and creamy.
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