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!
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.
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.
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.
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
- Use white albacore tuna for this recipe. It has a firm texture and a mild flavor, so it stands out without being overpowering.
- Dice the ingredients finely. They will be easier to combine and eat.
- Make this healthy tuna salad your own by adding in additional ingredients. Capers, pickles, apples and boiled eggs all work well.
Frequently asked questions
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.
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!
More summer salads:
- Corn Tomato Avocado Salad
- Avocado Egg Salad
- Healthy Coleslaw
- Healthy Egg Salad
- Avocado Chicken Salad
- Cauliflower Potato Salad
If you’ve tried this healthy-ish feel good Avocado Tuna Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Tuna Avocado Salad
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 to taste
- 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!
