Description
This Avocado Tuna Salad is a quick, nutritious, and creamy twist on the classic tuna salad. Combining ripe avocado with tuna, this recipe offers a healthy dose of heart-friendly fats and protein in just 10 minutes. Perfect for a light lunch or a delicious sandwich filling, it’s easy to prepare and packed with flavor.
Ingredients
Salad Ingredients
- 1 ripe avocado
- 1 can (5 oz) tuna in water, drained
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped celery
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley or dill for garnish
Instructions
- Prepare the avocado: Cut the ripe avocado in half, remove the pit, and scoop the flesh into a medium mixing bowl. Mash the avocado with a fork until creamy but still a bit chunky.
- Add the tuna: Drain the canned tuna thoroughly to avoid excess moisture, then add it to the mashed avocado. Gently mix to combine without breaking up the tuna too much.
- Mix flavorings: Stir in the mayonnaise, Dijon mustard, and fresh lemon juice until the salad is evenly coated.
- Add vegetables: Fold in the finely chopped red onion and celery to add crunch and freshness to the salad.
- Season: Season the salad with salt and freshly ground black pepper to your taste. Adjust lemon juice or mayonnaise if needed for desired creaminess and tang.
- Serve: Garnish with freshly chopped parsley or dill if desired and serve immediately as a sandwich filling, on crackers, or with a side salad.
Notes
- Use ripe but firm avocado to avoid a watery salad.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Feel free to add diced cucumber or bell pepper for extra crunch.
- Store leftovers in an airtight container in the refrigerator and consume within 1-2 days due to avocado browning.
- To prevent browning, press plastic wrap directly onto the surface of the salad before sealing.
