This creamy avocado tuna salad is a fantastic choice for a fast and nutritious meal, making it ideal for meal prep throughout the week. It’s prepared with canned tuna, ripe avocados, and a mix of fresh, flavorful vegetables. Plus, it’s dairy-free, paleo-friendly, low-carb, Whole30-approved, and perfect for a keto diet.
Perfect creamy avocado tuna salad
This salad is simple to prepare with just a few steps and tastes delicious when made in advance. It’s a great option for busy weeks and pairs well with breakfast or as a topping for toast. The addition of crunchy vegetables, including red onions, celery, and cucumber, enhances its texture and flavor.
Ingredients what you need for this avocado tuna salad recipe
Making this avocado tuna salad requires just a few fresh ingredients. You’ll need canned tuna, red onion, celery, cucumber, ripe avocados, parsley, lemon juice, oil, salt, and pepper. For the best texture, choose avocados that are soft when gently pressed but not overly mushy. These ingredients come together to create a flavorful and nutritious dish.
Here is the quantity of ingredients
- 2 cans wild tuna (see notes)
- ¼ small red onion, finely diced
- 3 celery stalks, diced
- ¾ cup cucumber, chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 avocados, pitted
- 2 tablespoons fresh lemon juice (see notes)
- 2 ½ tablespoons avocado or extra virgin olive oil (see notes)
- Kosher salt, to taste
- Black pepper, to taste
Step-by-step instructions
Step 1: Place all the ingredients in a large mixing bowl and combine them thoroughly.
Step 2: You may choose to mash the avocado before adding the other ingredients or while mixing, depending on your desired texture.
Step 3: Drizzle the oil, lemon juice, salt, and pepper over the mixture, then taste and adjust the seasoning as needed before giving it one final stir.
Explore creative ways to serve avocado tuna salad
I suggest serving the avocado tuna salad on toasted bread, as the crispy texture perfectly complements the creamy flavors.
You may enjoy the salad alongside crisp celery sticks, which add a refreshing crunch to every bite.
A great idea is to pair the salad with baby carrots, offering a sweet and crunchy contrast to the dish.
I recommend adding apple slices to introduce a fresh, crisp element that enhances the overall flavor.
It is a good option to serve the salad on a bed of greens, which elevates both its presentation and nutritional value.
Finally, you can savor the avocado tuna salad by itself as a complete, satisfying meal.
FAQs for this salad recipe
Which type of tuna is ideal for preparing a delicious tuna salad?
I prefer using wild albacore tuna because it provides a rich flavor and ideal texture. However, you may also choose skipjack tuna or any chunk-style tuna. Chunk-style tuna breaks into smaller pieces, resulting in a smoother, creamier salad. Alternatively, canned solid tuna that flakes into larger chunks works better in pasta or green salads.
Which ingredient can I substitute for mayo when making tuna salad?
Using avocados in place of mayonnaise in this recipe offers a seamless, creamy alternative. If you prefer an even richer texture, you may add a bit of mayo as well. However, the avocados are wonderfully creamy on their own, providing a naturally smooth and satisfying consistency.
How can I store this salad?
You should store the salad in an airtight container and keep it in the refrigerator for up to five days. However, it is best to ewat it as soon as possible while it is still fresh for the best taste.
Do you like your salad to be a bit chunkie?
If you prefer a chunkier texture for your salad, you should mash the avocados less. The consistency depends entirely on your personal preference.
- For the protein, you may replace canned tuna with canned salmon if you prefer a different flavor.
- When adding lemon juice, begin with two tablespoons, then taste the salad and adjust by adding more if needed.
- If you want a smoother consistency, you can add a little more oil until you reach your desired texture.
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