Description
A creamy, herb-packed tuna salad with fresh avocado, perfect for a light lunch or a satisfying sandwich filling. This recipe is quick to make, full of healthy fats, and bursting with flavor from fresh herbs and lemon.
Ingredients
Scale
- 2 cans (5 oz each) tuna, drained and flaked
- 1 ripe avocado, mashed
- 1/4 cup plain Greek yogurt (or mayonnaise for extra creaminess)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup finely chopped red onion or celery for crunch
Instructions
- In a medium bowl, combine the drained tuna, mashed avocado, Greek yogurt (or mayonnaise), lemon juice, dill, parsley, chives, garlic powder, salt, and pepper.
- If using red onion or celery, fold them in at this point.
- Mix until well combined, adjusting seasoning to taste.
- Serve immediately on toast, in lettuce wraps, or with crackers. Enjoy!
Notes
For best flavor, let the salad chill in the refrigerator for 15-30 minutes before serving. The avocado will start to brown if stored for too long, so it’s best when eaten fresh.
Nutrition
- Calories: 250
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 8g
- Protein: 28g