Description
This no-mayo avocado tuna salad uses Greek yogurt for a creamy, healthy alternative. It is quick to prepare and packed with flavor.
Ingredients
Scale
- 2 (5 ounce) cans tuna in water, drained
- 1 ripe avocado, mashed
- 1/4 cup plain Greek yogurt
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- In a medium bowl, combine the drained tuna, mashed avocado, Greek yogurt, chopped celery, and chopped red onion.
- Add the fresh lemon juice and black pepper.
- Mix gently until all ingredients are well combined.
- Taste and add salt as needed.
- Serve immediately or chill for later.
Notes
- For extra flavor, add a pinch of dried dill or chives.
- You can serve this tuna salad in lettuce cups, on whole-wheat bread, or with crackers.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 40mg