Avocado Tuna Salad

This creamy Avocado Tuna Salad makes a great lunch, whether you eat it with a fork or serve it in a low carb tortilla or as a lettuce wrap!

Course Seafood

Cuisine American

Keyword avocado tuna salad, keto avocado tuna salad

Prep Time 10

Total Time 10

Servings

Calories 369kcal

Author Karly Campbell

Ingredients

2 large avocados
2 tablespoons lime juice
15 ounces canned solid white tuna in oil drained
¼ cup diced red onion
¼ cup diced celery
2 tablespoons diced cilantro
1 clove garlic minced
½ teaspoon salt

Instructions

Dice the avocados and add to a large mixing bowl with the lime juice. Toss to coat.
Flake the tuna into chunks and add to the bowl with the avocados. Add in the remaining ingredients.
Stir well to combine.
Serve immediately.

Video

Notes

Storage: For best storage, cover tightly and store in the fridge for 2-3 days. The avocado will start to brown the longer it's in the fridge. It's perfectly safe to eat and the flavor will not change, though it doesn't look as appetizing.

Texture: We like a chunkier texture in our tuna salad, but for more of a dressing on the salad, just stir the avocado more. The more its stirred, the more it will break down and coat the other ingredients.

Nutrition