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Tuna Avocado Salad

A creamy no-cook salad combining flaked albacore tuna with ripe avocado, crisp celery, red onion, and a bright lemon-Dijon dressing - light, satisfying, and ready in minutes.

10 minEasyServes 2290 cal/serving

AmericanSaladNo-CookLow CarbHigh ProteinPescatarianHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 10 oz canned albacore tuna in water, drained, flaked
  • 2 ripe avocado, pitted, diced
  • 2 celery stalks, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 2 tbsp fresh flat-leaf parsley, chopped

Instructions

  1. 1

    In a small bowl, whisk together 2 tbsp fresh lemon juice, 2 tsp Dijon mustard, and 2 tbsp extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

  2. 2

    In a large bowl, gently combine 10 oz drained, flaked canned albacore tuna in water, 2 pitted, diced ripe avocado, 2 finely diced celery stalks, 1/4 cup finely diced red onion, and 2 tbsp chopped fresh flat-leaf parsley.

  3. 3

    Drizzle the dressing over the salad and fold gently until everything is coated, being careful not to mash the avocado. Taste and adjust seasoning. Serve immediately or chill for up to 1 hour.

Questions

How long does Tuna Avocado Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Tuna Avocado Salad?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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