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Avocado Tuna Salad

A modern twist on the classic tuna salad that uses ripe, mashed avocado instead of mayonnaise for a creamy texture. Mixed with lime juice, red onion, and cilantro, it offers a bright and healthy flavor profile rich in Omega-3s. Serve it in lettuce cups or on whole-grain crackers for a satisfying, low-carb lunch.

Prep 5 minCook 13 minTotal 18 minUpdated Jul 3, 202618 minHigh ProteinLow CarbGluten Free

A modern twist on the classic tuna salad that uses ripe, mashed avocado instead of mayonnaise for a creamy texture. Mixed with lime juice, red onion, and cilantro, it offers a bright and healthy flavor profile rich in Omega-3s. Serve it in lettuce cups or on whole-grain crackers for a satisfying, low-carb lunch.

Ingredients

  • 1 piece(s) Avocado
  • 1 tbsp Shallot
  • 1 cup Tuna in water
  • 100 g Iceberg Lettuce
  • 1 tsp Garlic Powder
  • 1 piece(s) Egg
  • 1 medium Lemon
  • 1 medium Carrot

Instructions

  1. Boil the eggs in water for 9 minutes.
  2. Cut the avocado in half. Remove the core and scoop out the flesh. Slice and put in a bowl.
  3. Dice the shallot and iceberg lettuce, shred carrot, and add all of them into the bowl.
  4. Remove the tuna from the can and pour it into a bowl.
  5. Take out the hard-boiled eggs. Peel and cut them into small pieces, and pour them into a bowl.
  6. Squeeze the lemon juice directly into the bowl and mix the ingredients with a fork.
  7. Finally, season with salt and pepper.

Storage and Meal Prep Tips

Storage

Store safely

Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.

Meal prep

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Tracking

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319 kcal 25 min
Protein29g
Carbs15g
Fats17g
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