Description
This creamy avocado herb tuna salad is a fresh and satisfying twist on the classic, with ripe avocado, crunchy celery, and a bright lemon-herb dressing. Perfect for lunch, a light dinner, or served on toast or crackers.
Ingredients
Scale
- For the Salad:
- 2 (5-ounce) cans tuna, drained
- 1 ripe avocado, mashed
- 1/4 cup finely chopped red onion
- 1/2 cup finely chopped celery (about 2 stalks)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper
- Optional: 1/4 cup plain Greek yogurt or mayonnaise for extra creaminess
Instructions
- In a medium bowl, combine the drained tuna, mashed avocado, red onion, celery, parsley, dill, and chives.
- Add lemon juice, Dijon mustard, salt, and black pepper. If using, stir in the Greek yogurt or mayonnaise.
- Mix well until everything is coated and creamy. Taste and adjust seasoning as needed.
- Serve immediately, or refrigerate for up to 24 hours. Enjoy on toast, crackers, or over a bed of greens.
Notes
For best flavor, let the salad rest for 10 minutes before serving. If you prefer a chunkier texture, mash the avocado less. Add more lemon juice or a splash of olive oil if you want it thinner.
Nutrition
- Calories: 240 kcal
- Sugar: 3 g
- Fat: 14 g
- Carbohydrates: 12 g
- Protein: 25 g