Ready in just 10 minutes, this quick and easy tuna and avocado salad is the perfect lunch recipe! Creamy avocados and freshly chopped greens like cucumber, celery and red onion are all tossed alongside high-protein tuna for a healthy and satisfying meal.
If you’re tired of eating last night’s leftovers for lunch (which is what I do about 90% of the time), try this quick, healthy, and satisfying tuna and avocado salad. This recipe replaces the traditional mayonnaise base with avocado for a healthier, more nutrient-rich meal. It’s also packed with crunchy fresh veggies like red onion, cucumber, celery, jalapeños for texture (which are totally optional), and topped with lemon juice for a light citrus flavor.
Here’s why I love this recipe:
- It is rich in nutrients: Packed with protein from tuna and healthy fats from avocado, this salad provides a balanced meal, especially when served with some crackers or in a sandwich or wrap.
- Fastest meal ever: Ready in just 10 minutes, this recipe is the perfect choice for a quick lunch or snack.
Notes on ingredients
This is an overview of the ingredients I used and why. For the full recipe, scroll to the end of the post.
- Avocados: adds richness and creaminess. They are a great alternative to using mayonnaise. If you want a creamier consistency you can use a potato masher or a fork to mash and blend them.
- Tuna: I used white tuna caught in the wild and put in water. If you prefer, you can also use white tuna in oil, drained and whole.
- Jalapeños: These are optional. I like to add them for an extra crunch and spicy kick, but you can leave them out altogether if you prefer.
- Celery and cucumbers: Cut into small pieces, these vegetables add a little crunch to the salad and a little freshness.
- Red onion: Adds bright color and crunchy texture with a touch of pepper.
- Coriander: Gives the dish freshness and brightness.
- Lemon juice: Freshly squeezed lemon juice gives this salad some needed acidity to balance the creaminess of the avocado. For a more citrusy, tangy flavor, you can use lime.
- Olive oil: Helps blend all the flavors of the salad together.
How to prepare tuna and avocado salad
Mix Gently combine all the ingredients in a large bowl.
Taste and season with additional salt and black pepper if necessary, then serve.
Recipe tips
- Choose ripe avocados. Use firm but still ripe avocados. Otherwise the avocados might get a little soggy when mixed with all the other ingredients.
- Do you want it extra creamy? Choose extra ripe avocados and mash them before mixing them with all the other ingredients.
- Swap proteins. You can easily add shredded chicken in place of the tuna.
Variations
The fun part about simple recipes like this tuna and avocado salad is that you can customize it however you like with extra ingredients or spices. Here are some variations of ingredients you may want to add:
- Chopped hard boiled eggs
- Tomatoes
- Dijon mustard
- Plain Greek yogurt for the “mayonnaise look”
- Chopped pickles for an extra touch of spiciness
- A touch of chili powder, chipotle powder or smoked paprika for a smoky flavor
Serving Tips
This recipe is a great base for all different types of meals. Here are some ways I love to serve it:
Frequently asked questions
How can I prevent the avocado from browning if I want to make this salad ahead of time?
The best way to keep the avocado from browning is to squeeze a little lemon juice over the salad and then cover it with cling film so that the cling film touches the salad and the sides of the container. This will create a “seal” and help prevent oxygen from getting in and turning the avocado brown.
What other ingredients can I add to make the salad tastier or crunchier?
Add some texture and crunch with extra chopped cucumber, jicama, or serve with chips or crackers.
What are some good ideas for serving tuna and avocado salad: on toast, in lettuce wraps, or as a dip?
You can serve this tuna salad with avocado as you would a regular tuna salad. Spread on crispy toast, crackers, tortilla chips, fill lettuce wraps or croissants.
Warehousing
To store, transfer salad to an airtight container and refrigerate for up to 4 days.
To keep the avocado bright green and fresh, I recommend sprinkling a little more lemon juice on top and then covering it with cling film so that the cling film touches the salad and the sides of the container. This will create a “seal” and help prevent oxygen from getting in and turning the avocado brown.
Easier recipes
If you have tried this Tuna and avocado salad or any other recipe on Isabel Eats, don’t forget rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it.
This tuna and avocado salad recipe is the perfect lunch and dinner that is quick, fresh and easy to make! Made with avocado instead of mayonnaise.
Ingredients
- 3 (5 oz) cans tuna in water, drained and flaked
- 3 big ripe avocados, peeled, pitted and cut into cubes
- 1 small red onion, cut into cubes
- 1 big English cucumber, cut into cubes
- 2 big celery sticks, cut into cubes
- ¼ cup chopped coriander
- 2 spoons lemon juice (about 1 medium-small lemon)
- 2 spoons olive oil
- 1 teaspoon kosher salt, more to enjoy
- ¼ teaspoon freshly ground black pepper, more to enjoy
- 2 jalapeño peppers, cut into cubes
Notes
- Choose ripe avocados. Use firm but still ripe avocados. Otherwise the avocados might get a little too mushy when mixed with all the other ingredients.
- Swap proteins. You can easily add shredded chicken in place of the tuna. Serve as a meal or dip. This recipe is super versatile and can be served as a meal with lettuce cups, bolillo bread or tostadas or as a dip with tortilla chips.
Nutritional information
Serve: 1serve, Calories: 284kcal (14%), Carbohydrates: 13G (4%), Protein: 16G (32%), Fat: 20G (31%), Saturated fat: 3G (15%), Polyunsaturated fats: 3G, Monounsaturated fats: 13G, Trans fats: 0.002G, Cholesterol: 26mg (9%), Sodium: 553mg (23%), Potassium: 737mg (21%), Fiber: 8G (32%), Sugar: 3G (3%), Vitamin A: 342UI (7%), Vitamin C: 20mg (24%), Soccer: 40mg (4%), Iron: 2mg (11%)
This post was originally published in January 2018 and was updated in March 2022 and January 2025 with new photos and more helpful tips.
Photography by Ashley McLaughlin.
