Simple and flavorful Avocado Tuna Salad makes the perfect healthy snack, appetizer, or lunch. This tuna salad is filled with veggies and a healthy avocado-based dressing.
Course Appetizer, Dinner, lunch, Main Course, Salad, Snack
Keyword avocado tuna salad
Prep Time 25minutes
Total Time 25minutes
3 cans(5 ounces EACH)tuna,well drained (I recommend Genova packed in olive oil which ends up being 4 ounces once drained)
3tablespoonsfinely diced celery
3tablespoonsfinely diced bread and butter pickles
2tablespoonsfinely diced red onion
2tablespoonsfinely diced flat leaf parsley
1/3cuplight mayonnaise(use up to 1/2 cup for more creamy consistency)
Salt and pepper
PREP: Thoroughly drain the tuna and transfer to a large bowl.
DRESSING: Slice an avocado in half, and remove the peel and pit. Mash one side of the avocado to get 3 tablespoons mashed avocado. Dice the other side to get about 1/4 cup of diced avocado and set aside. Add the 3 tablespoons mashed avocado to a small bowl. Add in the 1 tablespoon lemon juice, 1/3 cup mayo, 1 teaspoon Dijon mustard, 1 teaspoon olive oil, and salt and pepper to taste.
SALAD: Add the finely diced celery, pickles, red onion, and parsley to the bowl with the tuna and diced avocado. Add the dressing on top and gently stir to combine. Taste and adjust seasonings to taste. Add extra mayo here if you want a creamier salad (1-4 tablespoons extra).
SERVE: Serve in a croissant roll with lettuce, in a lettuce wrap, with pita chips, etc. -- however you'd like to enjoy it! Best enjoyed same day and shortly after making it; the avocado begins to brown after about an hour or two.