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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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5 from 40 votes

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!
Prep Time10 minutes
Total Time10 minutes
Course: Snack
Cuisine: American
Servings: 4 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 2 avocados halved and pitted
  • 1 5-ounce white albacore tuna in water drained
  • ¼ cup red onion minced
  • 1-2 celery stalk chopped
  • 3 tablespoons 2% Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 lemon juiced
  • Salt and pepper
  • Parsley chopped, 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

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

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