Description
A fresh and healthy Avocado Tuna Salad combining creamy avocados with protein-rich tuna, crisp veggies, and a zesty lemon dressing. Perfect for a quick, no-cook lunch or light dinner, delivering wholesome flavors and vibrant textures without mayonnaise.
Ingredients
Scale
Main Ingredients
- 2 ripe avocados, peeled and diced
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup red onion, finely chopped
- 1 celery stalk, finely diced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley or cilantro (optional)
Instructions
- Prepare Avocados: In a large bowl, add the diced avocados and mash slightly with a fork, leaving some chunks intact to maintain texture.
- Add Tuna and Vegetables: Add the drained tuna, finely chopped red onion, and diced celery to the bowl with the mashed avocado.
- Dress the Salad: Drizzle fresh lemon juice and olive oil over the mixture. Season with salt and black pepper according to your taste preferences.
- Mix Gently: Gently mix all the ingredients together until well combined, making sure not to over-mash the avocado to retain its creamy texture.
- Garnish and Serve: Sprinkle chopped fresh parsley or cilantro on top if using. Serve immediately on toast, in lettuce wraps, or as a sandwich filling for a fresh and healthy meal.
Notes
- For added crunch and color, consider adding chopped cucumber or diced bell pepper to the salad.
- This salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 1 day to maintain freshness.
- Substitute lime juice for lemon juice to give the salad a tropical flavor twist.
