Description
This Avocado Tuna Salad is a creamy and nutritious blend of ripe avocados, tender tuna, and crunchy vegetables, making it an ideal choice for a light lunch or healthy snack. Enjoy it on whole grain bread, in lettuce wraps, or served in avocado halves for a delightful presentation.
Ingredients
Scale
- 2 ripe avocados
- 1 can (5 oz) of tuna in water, drained
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup bell pepper (any color), finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
- Whole grain bread or lettuce leaves for serving (optional)
Instructions
- Cut the avocados in half lengthwise and remove the pit.
- Scoop the flesh out of the skin into a medium-sized mixing bowl.
- Mash the avocado to your desired consistency using a fork.
- Add the drained tuna to the bowl with the mashed avocado and gently fold it in.
- Add the finely chopped red onion, celery, and bell pepper to the bowl.
- Squeeze in the fresh lemon juice, and add the Dijon mustard and olive oil.
- Season with salt and pepper to taste.
- Gently fold all the ingredients together until well combined, being careful not to over-mix.
- Taste and adjust seasoning if necessary.
- Serve the salad on a bed of lettuce leaves for a low-carb option or on whole grain bread for a hearty meal.
- Alternatively, fill the leftover avocado skins with the salad and garnish with fresh parsley or cilantro.
- Transfer any leftovers to an airtight container, pressing plastic wrap directly onto the surface to prevent browning.
- Store in the refrigerator for up to 2 days.
Notes
- This salad is versatile; feel free to add other ingredients like diced cucumbers, corn, or even a dash of hot sauce for extra flavor.
- For a vegetarian option, substitute tuna with chickpeas or white beans.
- Prep Time: 10 minutes
- Cook Time: 0 minutes