This easy, creamy avocado tuna salad is a fast, healthy lunch that’s perfect for busy weekdays and batch prep. Made with canned tuna, ripe avocados and crisp vegetables, it’s naturally dairy-free and works well for paleo, low‑carb, Whole30 and keto meal plans.
The best avocado tuna salad recipe
This avocado tuna salad is simple to prepare and stores well, so you can make a big batch to enjoy throughout the week. The avocado replaces mayonnaise for a rich, satisfying texture while keeping the flavor fresh and bright. With crunchy celery, cooling cucumber and a touch of red onion, the salad balances creamy and crisp in every bite.
I like to make this when I have a busy week ahead — it’s great spooned onto toast, stuffed into lettuce cups, tucked into a pita or served over a bed of mixed greens for a light, filling meal.
Ingredients for avocado tuna salad
Gather a few fresh, simple ingredients to make this quick salad. Adjust quantities to taste and serving size.
- Canned tuna (see notes)
- Small red onion, finely diced
- Celery stalks, diced
- Cucumber, chopped
- Ripe avocados, pitted
- Fresh parsley, chopped
- Lemon juice
- Avocado oil or extra virgin olive oil
- Kosher salt and freshly ground black pepper
Tip: Choose ripe avocados that yield slightly to gentle pressure but are not overly soft or brown inside for the best texture and flavor.
What kind of tuna is best for tuna salad?
For the most balanced flavor and texture, wild albacore is my preferred choice, but chunk-style skipjack or light tuna also work well. Chunky tuna breaks into smaller pieces when mixed, creating a smoother, more cohesive salad. If you prefer larger flakes of fish, choose solid-pack tuna that separates into bigger pieces — those are nice in pasta salads or on green salads where you want distinct pieces of fish.
What can I use instead of mayo in tuna?
Avocado is an excellent substitute for mayonnaise: it gives the salad a creamy mouthfeel and adds healthy fats without dairy. If you want an even richer texture you can combine mashed avocado with a small amount of mayonnaise, Greek yogurt or a spoonful of olive oil, but the avocado alone is often perfect.
How to make avocado tuna salad
Making this salad is straightforward and fast. Here’s a simple method to follow:
- Drain the canned tuna and add it to a large mixing bowl.
- Dice the red onion, celery and cucumber and add them to the bowl.
- Add chopped parsley for brightness.
- Mash the avocados to your desired consistency — either fully mashed for a creamy texture or lightly mashed so the salad stays a bit chunky. Add the mashed avocado to the bowl.
- Drizzle in avocado or extra virgin olive oil and squeeze in fresh lemon juice. Season with kosher salt and freshly ground black pepper.
- Stir everything together until well combined. Taste and adjust lemon, salt or pepper as needed. Serve immediately or chill before serving.
Serving and Storage Tips
Storage: Store the avocado tuna salad in an airtight container in the refrigerator for up to 5 days. To keep the top from browning too quickly, press a piece of plastic wrap directly onto the surface before sealing.
Serving suggestions
- Spoon onto toasted whole-grain or gluten-free bread
- Fill celery sticks for a crunchy snack
- Serve with baby carrots or cucumber slices
- Pair with apple slices for a sweet contrast
- Serve on a bed of mixed greens or spinach
- Enjoy straight from the bowl for a protein-packed bite
Love this recipe? Check out these other fabulous salads
Instant Pot Potato Salad
Whole30 Buffalo Chicken Salad
The Best Greek Chicken Salad
Easy Arugula Chicken Salad with Grapes
Best Gluten Free Pasta Salad
Creamy Avocado Tuna Salad
Ingredients
- 2 cans wild tuna (or preferred canned tuna)
- ¼ small red onion, finely diced
- 3 celery stalks, diced
- ¾ cup cucumber, chopped
- 2 tablespoons fresh parsley, finely chopped
- 2 avocados, pitted and mashed or chopped
- 2 tablespoons fresh lemon juice (start with 2 tbsp and adjust)
- 2½ tablespoons avocado or extra virgin olive oil
- Kosher salt and black pepper, to taste
Instructions
- Combine the drained tuna, diced red onion, celery, cucumber and parsley in a large bowl.
- Add the mashed avocados. Mash them more or less depending on whether you want a creamier or chunkier texture.
- Drizzle with oil and lemon juice, then season with salt and pepper.
- Mix until evenly combined. Taste and adjust seasoning or lemon juice as desired. Serve immediately or chill.
Notes
If you prefer a chunkier salad, mash the avocados lightly so there are distinct pieces. You can substitute canned salmon for the tuna if you’d like. Start with 2 tablespoons of lemon juice and add more to taste. Add extra oil a little at a time if you want a looser consistency.
Nutrition
Calories: 213 kcal
Carbohydrates: 7 g
Protein: 13 g
Fat: 16 g
Saturated Fat: 2 g
Cholesterol: 20 mg
Sodium: 148 mg
Potassium: 473 mg
Fiber: 5 g
Sugar: 1 g
Calcium: 24 mg
