This easy, creamy avocado tuna salad is great for a quick and healthy lunch and wonderful to prep for the week. It's made with canned tuna, fresh avocados, and some delicious veggies. Dairy free, paleo, low carb, whole30, and keto!
The best avocado tuna salad recipe
This creamy avocado tuna salad comes together in just a few steps and tastes wonderful prepped ahead.
I love making it for a busy week ahead and pairing it alongside my breakfast or having it on a couple of pieces of toast.
The crunchy veggies inside really make the salad absolutely fabulous. It's the combination of red onions, celery, and cucumber.
Ingredients for avocado tuna salad
You just need a handful of fresh ingredients to make this avocado tuna salad come together.
- Canned tuna
- Red onion
- Lemon juice
- Salt and pepper
I highly recommend using ripe avocados that are very soft to the touch but not mushy!
What kind of tuna is best for tuna salad?
My personal preference is to use wild albacore tuna.
However, you can also use skipjack tuna or any chunk-style tuna.
Chunk-style tuna comes in smaller pieces which will deliver a smoother, creamier tuna salad.
There are also cans of solid tuna that flake off into a larger chunks. This is better used in pasta or green salads.
What can I use instead of mayo in tuna?
Using avocados instead of mayonnaise in this recipe is a seamless replacement.
If you'd like to use mayo as well and make it even creamier, feel free. It's wonderfully creamy on its own though! 🙂
How to make avocado tuna salad
In a large salad bowl or mixing bowl, combine all of the ingredients.
You can either mash the avocado first or while you're mixing the other ingredients, depending on the texture you'd like to achieve.
Drizzle all of the ingredients together with the oil, lemon juice, salt, and pepper.
Taste for additional seasoning and stir again. Enjoy.
Serving and Storage Tips
Store it in an airtight container in the refrigerator for up to 5 days.
- Toasted bread
- Celery sticks
- Baby carrots
- Apple slices
- On a bed of greens
- By itself
Love this recipe? Check out these other fabulous salads:
Creamy Avocado Tuna Salad
- 2 cans wild tuna see notes
- 1/4 small red onion finely diced
- 3 celery stalks diced
- 3/4 cup cucumber chopped
- 2 tablespoons fresh parsley finely chopped
- 2 avocados pitted
- 2 tablespoons fresh lemon juice see notes
- 2 1/2 tablespoons avocado or extra virgin olive oil see notes
- kosher salt to taste
- black pepper to taste
- In a large salad bowl or mixing bowl, combine all of the ingredients.You can either mash the avocado first or while you're mixing the other ingredients, depending on the texture you'd like to achieve.
- Drizzle all of the ingredients together with the oil, lemon juice, salt, and pepper.
- Taste for additional seasoning and stir again. Enjoy.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.