Description
Avocado tuna salad is a quick, creamy lunch made with canned tuna, fresh vegetables, and ripe avocado. It comes together in minutes and works perfectly for sandwiches or wraps.
Ingredients
Scale
- 14 ounces canned tuna, drained
- 1/2 small red onion, diced
- 2 stalks celery, diced
- 1/4 cup dill pickles, diced
- 1/3 cup mayonnaise
- 1 ripe avocado
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Add drained tuna, red onion, celery, and pickles to a large bowl.
- Mash the avocado in a separate bowl until smooth.
- Stir in mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper.
- Add the dressing to the tuna mixture and stir until fully combined.
- Serve immediately or refrigerate until ready to use.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Discard if left at room temperature for more than 2 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 40 mg