AIP Friendly Tuna Salad with Avocado & Herbs

Creamy, herb-flecked, and genuinely satisfying, this tuna salad skips the mayo entirely and uses ripe mashed avocado as its rich, velvety base instead. The result is something that feels indulgent but is built entirely from whole, compliant ingredients — no nightshades, no eggs, no grains, nothing that needs a second look at the label. Finely diced celery adds a welcome crunch, while fresh parsley, dill, and scallion greens layer in brightness that makes every bite feel alive. A splash of apple cider vinegar and a drizzle of olive oil pull it all together with just enough acidity and depth. Ground ginger is a small but smart addition, adding a subtle warmth that keeps the flavor profile interesting without overwhelming the herbs. It comes together in minutes with no cooking required, and it serves four — making it an easy, no-fuss lunch to prep ahead for the week. Press plastic wrap directly onto the surface and it holds beautifully in the fridge for up to four hours, so you can make it in the morning and come back to it without any loss of quality.

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