Avocado Tuna Salad
This Avocado Tuna Salad recipe is the perfect quick, fresh, and easy-to-make lunch and dinner! Made with avocados instead of mayo.
Servings: 6 servings
Ingredients
- 3 (5-ounce) cans tuna in water, drained and flaked
- 3 large ripe avocados, peeled, pitted, and diced
- 1 small red onion, diced
- 1 large English cucumber, diced
- 2 large celery stalks, diced
- ¼ cup chopped cilantro
- 2 tablespoons lemon juice (about 1 small-medium lemon)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 2 jalapeño peppers, diced
Instructions
- Combine all ingredients in a large bowl.
- Taste and season with more salt and black pepper as necessary.
Notes
- Pick ripe avocados. Use firm but still ripe avocados. Otherwise, the avocados may get a little too mushy when tossed with all the other ingredients.
- Swap the protein. You can easily toss in shredded chicken instead of tuna. Serve as a meal or dip. This recipe is super versatile and can be served as a meal with lettuce cups, bolillo bread, or tostadas, or as a dip with tortilla chips.
- Storage. Transfer the salad to an airtight container and refrigerate for up to 4 days. To keep the avocado bright green and fresh, I recommend spritzing a little more lemon juice on top, then covering it with plastic wrap so the plastic touches the salad and the sides of the storage container. This will create a “seal” and help prevent any oxygen from getting in and turning the avocado brown.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 13g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 26mg | Sodium: 553mg | Potassium: 737mg | Fiber: 8g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg