When you need something quick, nourishing, and downright delicious, Avocado Tuna Salad has your back. It’s everything you want in a lunch: fresh, satisfying, and lightning-fast to prepare. Whether you’re chasing a keto recipe, trying to keep your carbs in check, or simply looking for new avocado recipes to fall in love with, this healthy tuna salad is your lunchtime hero.
Packed with protein and heart-healthy fats, this vibrant salad comes together in minutes and is loaded with flavor from fresh lime juice, creamy avocado, and a kick of pico de gallo. It’s simple, wholesome, and feels a little fancy, without any fuss.
Why You’ll Love This Avocado Tuna Salad
- Perfect for a quick low-carb lunch
- Naturally gluten-free and keto-friendly
- No cooking required!
- Creamy, tangy, and refreshingly satisfying
Ingredients
- 5 oz Albacore tuna, drained
- 1 Tbsp mayonnaise
- 1 Tbsp fresh cilantro, chopped
- Juice of 1 lime (2 Tbsp total)
- 1 ripe avocado
- ½ cup pico de gallo
- ⅛ tsp salt, divided
How to Make It
- In a bowl, combine the drained tuna, mayo, chopped cilantro, juice from half the lime, and a pinch of salt. Stir it all together until well mixed.
- In a separate bowl, peel and dice the avocado. Add the remaining lime juice and lightly mash with a fork, leaving some texture. Season with a pinch of salt.
- On a plate or shallow bowl, layer half the mashed avocado, then half the tuna mix, and top with a spoonful of pico de gallo.
- Repeat the layers to make two servings. Serve immediately for peak freshness and flavor.
Tips for the Best Healthy Tuna Salad
- Use a ripe avocado—it should yield slightly when pressed.
- Add a dash of hot sauce or jalapeño slices for an extra kick.
- Swap mayo with Greek yogurt if you want a lighter twist.
- Make your own pico or use store-bought for convenience.
The Story Behind This Keto Recipe Favorite
This recipe was born on a hot weekday afternoon when I was short on time but craving something fresh. I had some canned tuna and a perfectly ripe avocado staring at me from the kitchen counter. A little lime juice here, a scoop of pico de gallo there, and voila! This low-carb lunch became a staple in my rotation. It’s so easy, it almost feels like cheating.
What to Serve with Avocado Tuna Salad
Keep it simple and low-carb with a side of sliced cucumber, celery sticks, or butter lettuce cups. If you’re not watching carbs, pair it with whole grain crackers or tuck it into a pita. It also makes a refreshing topper for salad greens.
How to Store It
This salad is best enjoyed fresh, but if you must prep ahead, keep the avocado and tuna mixtures separate in airtight containers. Mix them right before serving to maintain the best texture and color. Use within 1 day for optimal freshness.
FAQs
Can I use a different kind of tuna?
Yes! Chunk light or skipjack tuna works too. Just be sure it’s packed in water and drained well.
Can I make this dairy-free?
It already is! Just double-check your mayo to be sure it’s dairy-free (most are).
How do I keep the avocado from browning?
Lime juice helps a lot. You can also press plastic wrap directly against the surface if storing it.
Fast, Flavorful, and So Refreshing
This Avocado Tuna Salad is proof that a healthy tuna salad doesn’t need to be bland. With creamy avocado, zippy lime, and a burst of fresh pico, it’s the kind of lunch you look forward to—and feel great after eating. Whether you’re watching carbs or just love good food, this keto recipe deserves a spot in your regular meal lineup.
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Creamy, Zesty, and Guilt-Free: This Avocado Tuna Salad Is a Low Carb Dream
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
This Avocado Tuna Salad is a creamy, zesty, and protein-packed low-carb meal perfect for lunch. With ripe avocado, lime juice, and fresh pico de gallo, it’s keto-friendly, naturally gluten-free, and full of flavor. Ready in minutes with no cooking required!
Ingredients
-
5 oz Albacore tuna, drained
-
1 Tbsp mayonnaise
-
1 Tbsp fresh cilantro, chopped
-
Juice of 1 lime (2 Tbsp total)
-
1 ripe avocado
-
½ cup pico de gallo
-
⅛ tsp salt, divided
Instructions
-
Mix tuna, mayo, chopped cilantro, juice from half the lime, and a pinch of salt in a bowl.
-
In a second bowl, peel and dice the avocado. Add remaining lime juice, lightly mash with a fork, and season with salt.
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Layer half the avocado mixture, then half the tuna mixture, and top with pico de gallo.
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Repeat layers for two servings. Serve immediately for best flavor and texture.
Notes
Use ripe avocado for the best texture.
Add hot sauce or jalapeño for extra heat.
Greek yogurt can replace mayo for a lighter version.
Store components separately if prepping ahead and mix just before eating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch / Salad
- Method: No-Cook
- Cuisine: American / Fusion