I’m a big fan of both tuna and avocado, so this Avocado Tuna Salad is perfect! I love serving it for lunch on lettuce cups or with bread. Plus, it doesn’t have any mayo. So good and healthy!
I love eating canned tuna…only if it’s packed in water though! I’m always looking for fresh and delicious ways to use tuna in recipes, and this avocado tuna salad has become one of my favorite lunches lately.
Tuna salad with avocado (no mayo here!) is very quick to make, so it’s a great idea for lunches or for parties. So good!
I love serving my avocado tuna salad on lettuce cups or on bread. It’s healthy, easy, simple, and quick. I love it!
All healthy ingredients in this avocado tuna salad. Here’s what the salad is made of:
- Canned tuna: Make sure it’s the type that’s packed in water, which is healthier and more versatile than tuna packed in oil.
- Ripe avocados: You’ll need about 3 avocados for 9 oz of tuna.
- Italian parsley: Finely chopped.
- Red onions: Thinly sliced. You can totally skip it if you don’t like onions.
- Extra virgin olive oil: I love aromatic olive oil for salads, so I use the robust type of olive oil.
- Fresh lemon juice: The amount of lemon juice you add is to taste! I used about half of a large lemon.
- Salt and pepper: To taste.
I really like how fresh and bright this avocado tuna salad is, especially with the addition of fresh lemon juice. I’d highly recommend using good olive oil for best results.
No Mayo Needed!
I love mayo (yes, I’m one of those people), but I went the healthy route with this avocado tuna salad. No mayo here at all!
All you need to dress this salad is good olive oil and fresh lemon juice. The avocado is already soft and creamy, especially if it’s ripe, so there is no need to add mayo for creaminess. You can eat as much as you want and not feel guilty!
So Easy to Make!
Making this delicious avocado tuna salad takes only about 15 minutes! Zero cooking required..only some quick chopping and dicing!
Because it only takes 15 minutes, I always make it for quick lunch and serve it on lettuce cups or sandwich bread. I even make it as a snack sometimes!
To make this avocado tuna salad:
- Combine all the ingredients in a large bowl: diced avocado, drained canned tuna, chopped parsley, and thinly sliced red onions.
- Toss everything with the dressing and seasoning: Olive oil, freshly squeezed lemon juice to taste (I used 1/2 of a large lemon), salt and pepper.
It doesn’t get any easier than this! So easy, quick, and delicious. You’ll love it.
If you want to prep it ahead, try this: In a container (with a lid), combine the drained canned tuna, chopped Italian parsley, and red onions. Store in the fridge for 1 day max. When ready to serve, add the diced avocado, fresh lemon juice, olive oil, salt and pepper.
How to Serve Avocado Tuna Salad
My favorite way to serve this salad is on lettuce cups. I especially love serving it on smaller leaves of romaine lettuce because it adds so much crunchiness!
Here are some ideas for serving avocado tuna salad:
- On lettuce cups: I love using romaine, but you can also use iceberg, butter lettuce, or Boston lettuce.
- On bread: Sandwich bread, sourdough, croissants, toast.
- On a bed of lettuce or mixed greens!
- On saltine crackers or cucumber slices: This is a great idea for appetizers.
So many ideas! If you have any other creative ways to serve this salad, I’d love to hear from you. Feel free to leave a comment below!
I just love how easy and quick this salad is. Plus, it’s a healthy recipe! Because the avocado itself is already creamy, there’s no need to add mayo or anything like that. Just lemon juice and olive oil!
Now, nothing is preventing you from adding mayo or even plain Greek yogurt. Feel free to customize it to your liking.
More delicious quick salad recipes:
- Chicken Salad with Grapes
- Classic Egg Salad with Spinach
- Mediterranean Lentil Salad
- Easy Greek Salad
- Chopped Kale Salad by House of Nash Eats
Thank you for reading. I hope you like this salad as much as I do!
Tips for Success
- Use canned tuna packed in water, preferably. Try not to get tuna packed in oil, or the salad could turn out too oily and mushy.
- Make sure you get ripe avocados. Rip avocados add tons of creaminess that you’ll love.
- Add freshly squeezed lemon juice to taste. I used about half a large lemon.
- Use good quality extra virgin olive oil: Because the olive oil is used as a dressing, you’ll be able to taste it, which is why I use the aromatic and robust kind. It will make the salad so much better!
Avocado Tuna Salad
- 9 oz canned tuna packed in water, drained (I used 3 3-oz cans)
- 3 ripe avocados, diced (peeled and pitted)
- 1/4 cup finely sliced red onions
- 1/2 cup Italian parsley, finely chopped
- A few squeezes of fresh lemon juice to taste (I used about 1/2 of a large lemon)
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- In a large bowl, combine the drained tuna, diced avocados, sliced red onions, and chopped parsley.
- Toss with olive oil, freshly squeezed lemon juice to taste, salt, and pepper. Adjust seasonings if needed. Serve immediately.
- Ideas for serving: On lettuce cups, mixed greens, bread, toast, saltine crackers, cucumber slices, or as is.
- Storing this salad: If needed, store in an airtight container for up to 1 day. However, avocado turns brown quickly, although the lemon juice may help a bit.
- Make-ahead: In a container, combine the tuna, parsley, and onions. Store in the fridge for up to 1 day. When ready to serve, add the diced avocados, lemon juice, olive oil, salt and pepper.