Tuna Avocado Salad

Yumna Jawad
Updated

5 from 40 votes

This low carb recipe for Tuna Avocado Salad is made with greek yogurt instead of mayonnaise. Stuff it in avocado for a quick and easy lunch with no bread!

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If you’re looking for a low carb way to serve tuna salad, try this tuna avocado salad. I make my tuna salad lighter by using Greek yogurt instead of mayonnaise. Then I serve it inside avocados (or sometimes pita pockets) instead of sliced bread for a delicious modern twist on tuna salad.

This recipe for Healthy Tuna Salad is a version made with greek yogurt instead of mayonnaise. Stuff it in avocado or slice bread for a quick and easy lunch.
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How to make tuna avocado salad

Cut two avocados in half lengthwise, remove the seed and then use spoon to slightly remove some of the flesh from the avocado. This helps to create a larger crevice to stuff the tuna salad inside.

Removing inside flesh from pitted halved avocados

In a large bowl, add the drained canned albacore tuna, along with chopped celery and chopped red onions. Season the tuna and vegetables with salt and pepper. The celery gives it a watery crunch and the red onions enhance the flavor, so those are always a must!

Add in the greek yogurt, dijon mustard, and lemon juice. Mix everything together, and the tuna avocado salad is ready to go.

If you’d like, you can add the avocado flesh that you scooped out back into the salad chopped up. You can also save them for another recipe so there’s no avocado overload (if there is such a thing!). The avocados add a creaminess to the texture of the tuna salad.

Collage showing step by step mixing the tuna salad

Who would love this tuna avocado salad?

  • Lunch goers – whip this up the night before work and enjoy it for up to 3-4 days.
  • Keto dieters – for anyone following a ketogenic lifestyle, serving tuna salad in avocado bowl is a great way to reduce the carbs.
  • Protein seekers – 13 grams per serving is like having 2 eggs!

Tips to make tuna avocado salad

  1. Use white albacore tuna for this recipe. It has a firm texture and a mild flavor, so it stands out without being overpowering.
  2. Dice the ingredients finely. They will be easier to combine and eat.
  3. Make this healthy tuna salad your own by adding in additional ingredients. Capers, pickles, apples and boiled eggs all work well.

Frequently asked questions

How long does tuna avocado salad last?

Any leftovers will keep in the fridge for 2 -4 days, but it is best served immediately so that the avocado doesn’t brown. If you want to make it ahead of time, omit the avocado and stir it in when you are ready to serve it.

How do you serve this salad?

I love to serve this tuna salad in the avocado, it look so pretty on the plate! You can also serve it on top of a green salad or in a lettuce leaf. It’s perfect in sandwiches or a pita pocket!

This recipe for Healthy Tuna Salad is a version made with greek yogurt instead of mayonnaise. Stuff it in avocado or slice bread for a quick and easy lunch.

More summer salads:

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This recipe for Healthy Tuna Salad is a version made with greek yogurt instead of mayonnaise. Stuff it in avocado or slice bread for a quick and easy lunch.
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Tuna Avocado Salad

This low carb recipe for Tuna Avocado Salad is made with greek yogurt instead of mayonnaise. Stuff it in avocado for a quick and easy lunch with no bread!
5 from 40 votes
Author Yumna Jawad
Servings 4 servings
Course Snack
Calories 232
Prep Time 10 minutes
Total Time 10 minutes

Video

Ingredients
  

  • 2 avocados halved and pitted
  • 1 5-ounce can white albacore tuna in water drained
  • ¼ cup minced red onion
  • 1-2 celery stalk chopped
  • 3 tablespoons 2% Greek yogurt
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • Salt and pepper
  • Chopped parsley for garnish

Instructions

  • Scoop out avocados, leaving a small border. Dice avocado and set aside.
  • In a large bowl mix together the tuna, red onions, celery, Greek yogurt, Dijon mustard and lemon juice. Season with salt and pepper. Fold in the diced avocado
  • Spoon the tuna into the crevice of the halved avocados. Garnish with parsley, and enjoy!

Equipment

Notes

Storage: Store any leftovers in an airtight container. They will last about 2-4 days in the fridge, but it’s best served immediately because of the avocados
Make Ahead: You can make the tuna salad ahead of time. But for best results, cut the avocado and add it to the tuna salad mix right before you’re ready to eat. 

Nutrition

Calories: 232kcal, Carbohydrates: 10g, Protein: 14g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 230mg, Potassium: 629mg, Fiber: 7g, Sugar: 2g, Vitamin A: 192IU, Vitamin C: 11mg, Calcium: 35mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Snack

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Comments

  1. Another winning dish from Yumna!

    I call recipes like this a triple play; it’s easy, healthy, and quite tasty.
    Not having celery on hand, I improvised with celery salt. I also added a sprinkle of cayenne for some heat. This and a small bowl of mixed fruit made for a perfect lunch.

    Reply