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!
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!
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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 avocadosMake 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.