If you are in need of a 10 min lunch recipe, then look no further. My avocado tuna salad is my go-to choice. Avocado easily replaces mayo, making every bite satisfying!
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I love a recipe that saves my busy afternoons, and that is where my tuna salad comes in. Where I used to use mayo-laden recipes, I just felt like there was a way to pump up the fiber in this meal. Insert avocado into the situation, add a few cans of tuna, toss in crispy veggies, and I've got a high-fiber, good-fat, high-protein lunch creation. Low effort, high impact!
What makes this avocado tuna salad so good?
What I love most about this recipe is that it's a max 10-minute recipe. Perfect for a busy day. Plus, I load it with some great flavors, all coming from simple ingredients I have in the kitchen. I'm tellin' ya, it's easy! And with me skipping the mayo completely, I can still get the creaminess from avocado.
Pairing it with veggies, I personally think, gives it an even better crunch than mayo does. What's more is that I get a solid 15 grams of protein from the tuna. Perfect for anyone looking for a high-protein recipe.
Another win for this avocado tuna salad is that I can easily pack it up on the go, for a picnic, or for any weekend gatherings we may have.
*Want to try other recipes I have like this one? Check these out!
Ingredients you'll need
- Canned tuna (drained and flaked): I prefer albacore tuna for its firm texture and mild flavor, but light tuna works great too.
- Avocado: Diced avocado adds a rich, buttery creaminess that replaces mayonnaise while binding the dish together.
- English cucumber: Cucumber brings a cool, crisp crunch that balances the savory fish.
- Red bell pepper: Red bell pepper adds a bright, subtle sweetness and vibrant color.
- Red onion: Red onion delivers a sharp, zesty tang that lifts the whole salad.
- Jalapeño: Jalapeño provides a clean kick of heat that cuts through the rich avocado.
- Green Onion & Parsley: Fresh herbs and green onion introduce a bright, garden-fresh pepperiness.
- The Dressing: This bright citrus dressing infuses sharp mustard notes that wake up every single flavor.
How to make avocado tuna salad?
1. Whisk The Dressing
In a small bowl or jar, add 2 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper.
Mix well and set aside.
2. Assemble salad
In a large bowl, add 2 (5 oz) drained and flaked tuna cans,
Then add 1 large diced avocado, ½ cup diced English cucumber, ¼ cup diced red bell pepper, ½ small sliced red onion, ½ chopped jalapeño, 2 tablespoons sliced green onion, and 2 tablespoons chopped parsley.
3. Toss and Serve
I pour the already prepped dressing on top. I then stir pretty gently to combine, avoiding crushing the avocado chunks. I tend to serve this tuna fish and avocado salad as is, or piled high on toasted bread. It's delicious, and I can't wait for you to try it!
Expert Tips
- Over the years of making this recipe, I have discovered a few tips to customize this tuna salad to fit whatever fresh produce I happen to have on hand!
- What I have noticed after making this recipe countless times is that if I overmix, the salad gets mushy. So I recommend not overmixing, especially for the sake of the avocado. Try to keep it chunky.
- I am going to be real with you here: the avocado selection is key. I always pick an avocado that is ripe but still firm so the diced pieces hold their shape when tossed.
- A big tip is to chop the veggies into equal-sized pieces. I have noticed this brings better texture and crunch.
Variations
If you like a little extra crunch like I do, try adding more veggies and beans. Some of my favorites are sliced radishes, sweet corn, briny olives, chickpeas, or black beans.
I personally love adding in crumbled feta, tangy goat cheese, cotija, or grated parmesan cheese for a salty finish.
If you are ever looking to add more protein, mixing in hard-boiled eggs, a dollop of Greek yogurt, cooked quinoa, or tender pasta will help get the job done.
With the fall and winter months coming up I tend to adapt this dish by tossing in roasted butternut squash, or sweet potato, orange segments, pomegranate arils, crisp pear, apple slices, or dried cranberries. Can totally change the vibe from summer to fall in an instant. Give it a try!
However, if you have a hard time letting go of summer, you can mix in strawberries, blueberries, sweet mango, or ripe tomatoes. This makes it simply mouthwatering. And who knows, maybe wintertime rolls around; you may want to try this to rid you of those winter blues!
Avocado Tuna Salad Recipe FAQs
A perfectly ripe avocado yields slightly to gentle pressure without feeling squishy, shows bright green flesh when you flick off the top stem cap, and features dark green, pebbly skin without any dull or sunken spots.
Yes! I like prepping the veggies and dressing ahead of time, but I recommend tossing in the avocado right before serving to keep it bright and green.
Absolutely! I sometimes swap half the olive oil for a spoonful of plain Greek yogurt if I want an extra creamy texture.
If you’ve already sliced it open, a good avocado will have creamy, uniform green-to-yellow flesh with no dark brown or black streaks, stringy texture, or off-putting sour smell.
Serving Ideas
I have found so many different ways to enjoy this salad depending on my mood and what I might be craving that I think you ought to give it a try. Sometimes I scoop it over warm, crispy sourdough toast for a fast breakfast or lunch.
Piling it between two slices of whole-grain bread or wrapping it up in a tortilla also works well. If I need a quick afternoon snack, I spoon it onto some of my crisp seed crackers or lavash for a crunchy snack.
I have also found satisfaction in turning it into a lettuce wrap, which makes it a low-carb, high-protein meal!
Storing the leftovers
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To help keep the avocado vibrant and prevent browning, I like pressing a small piece of plastic wrap directly onto the surface before closing the lid!
Because of the delicate texture and high water content of the fresh avocado and crisp cucumber, I definitely do not recommend freezing this salad as it will lose its wonderful crunch and become watery once thawed.
If you made and loved this salad recipe, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account.
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Easy Avocado Tuna Salad Recipe (No Mayo)
Ingredients
- 2 (5 oz) canned tuna (drained and flaked)
- 1 large diced avocado (peeled, pitted, and diced)
- ½ cup diced english cucumber (diced)
- ¼ cup diced red bell pepper (diced)
- ½ small sliced red onion (sliced)
- ½ chopped jalapeño (seeds removed and finely chopped)
- 2 tablespoons sliced green onion (sliced)
- 2 tablespoons chopped parsley (finely chopped)
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground pepper
Instructions
- In a small bowl or a jar, add 2 tablespoons extra virgin olive oil, 1 tablespoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon dijon mustard, ½ teaspoon salt, ¼ teaspoon freshly ground pepper, and mix well. Set it aside.
- In a large bowl, add 2 (5 oz) canned tuna (drained and flaked), 1 large diced avocado, ½ cup diced english cucumber, ¼ cup diced red bell pepper, ½ small sliced red onion , ½ chopped jalapeño, 2 tablespoons sliced green onion, and 2 tablespoons chopped parsley.
- Pour the prepared dressing and stir gently to combine. Serve this delicious tuna fish and avocado salad as is or on toast. enjoy!
Notes
- For a little extra crunch like I do, try adding more veggies and beans like sliced radishes, sweet corn, briny olives, chickpeas, or black beans.
- You can add crumbled feta, tangy goat cheese, cotija, or grated parmesan cheese for a salty finish.
- Looking to add more protein? Mixing in hard-boiled eggs, a dollop of Greek yogurt, cooked quinoa, or tender pasta will help get the job done.
- With the fall and winter months coming up, you can adapt this dish by tossing in roasted butternut squash, or sweet potato, orange segments, pomegranate arils, crisp pear, apple slices, or dried cranberries.
- However, if you have a hard time letting go of summer, you can mix in strawberries, blueberries, sweet mango, or ripe tomatoes. This makes it simply mouthwatering. And who knows, maybe wintertime rolls around, you may want to try this to rid you of those winter blues!
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