Tuna Avocado 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.

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!

Course Snack

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 232kcal

Author Yumna Jawad

Equipment

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!

Video

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