This quick, easy, and healthy avocado tuna salad is perfect for a quick lunch, dinner, or even appetizer. This one is made with canned tuna, ripe avocados, and other fresh ingredients. No mayo!
9ozcanned tuna packed in water, drainedI used three 3-oz cans
3ripe avocados, diced
¼cupfinely sliced red onions
½cupItalian parsley, finely chopped
A few squeezes of fresh lemon juice to tasteI used about ½ of a large lemon
¼cupextra virgin olive oil
Salt and pepper to taste
Instructions
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.
Notes
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.
Disclaimer: Nutritional values (per serving) are approximates only.