Avocado Tuna Salad

Try this easy Avocado Tuna Salad recipe for a quick and healthy meal. We ditch the mayo for creamy avocado in this fresh twist on the classic.

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A plate of tuna avocado salad.

Simple recipes like this gluten-free Tuna and Avocado Salad make eating healthy a breeze! We also love this Trail Mix Salad and this Easy Chicken Vegetable Soup for easy, nutritious lunches. Check out all of our Gluten Free Recipes for inspiration.

Why You Will Love This Recipe

  • The salad is relatively easy and quick to prepare, making it convenient for a healthy meal or snack. Perfect if you want a nutritious and satisfying dish with little prep time.
  • Avocado is known for its healthy monounsaturated fats, which can benefit heart health, making this salad a good choice for those looking to incorporate healthy fats into their diet.
  • This recipe is naturally gluten-free. Bonus!


Find the complete ingredient list, with measurements, in the recipe card below.

  • Avocado – A ripe avocado is best.
  • Lemon Juice – We use lemon juice for its fresh taste and to prevent the avocado from browning.
  • Red Onion – Finely diced red onion brings balance with its savory and slightly sweet flavor.
  • Celery – This adds a crisp and crunchy texture.
  • Canned Tuna – We recommend pole and line-caught wild skipjack or white albacore tuna for its sustainability.
  • Dill – Both dried and fresh dill will work well.
  • Salt + Black Pepper – These round out the seasonings.

Expert tip! Based on my firsthand experience, choose a ripe avocado by removing the stem at the top and checking the color beneath. The avocado should be ripe and ready to enjoy if it is green underneath the stem.

A ripe avocado on a cutting board.


Sharp Knife and Cutting board – For chopping the veggies.

Mixing Bowl – A large mixing bowl gives you ample room for stirring.


Scroll to the recipe card at the bottom for the FULL recipe details.

Step 1

We basically follow the classic tuna salad method we all know and love.

First, finely chop up the celery and red onion and place them in a large mixing bowl.

Diced onion and celery in a mixing bowl.

Step 2

Then, add lemon juice, sea salt, pepper, dill, and avocado.

The creamy texture of the avocado will mimic the richness of the mayonnaise without the saturated fat.

A mixing bowl of avocado, celery and onion.

Step 3

Next, mash all this together with a fork.

The lemon juice prevents the avocado from browning, making this easy lunch a good option for meal prep.

A fork mashing ingredients in a bowl.

Step 4

Finally, add in the drained tuna and give everything one last mix to combine.

Ingredients being mixed in a bowl.


  • Switch up the flavor by substituting the dill for different herbs like parsley or cilantro.
  • Swap the lemon juice for lime juice for a little less tartness.
  • Greek yogurt can be used instead of the avocado.
  • Chunk light tuna is a substitute for the albacore.

Recipe Variations

  • Boost the dill flavor by adding a tablespoon of chopped dill pickle.
  • Add half a tablespoon of dijon mustard or a couple of splashes of hot sauce for a spicier taste.
  • Give this recipe a Mediterranean vibe by adding chopped cucumber, tomatoes, and feta cheese.
  • Bulk it up even more by adding whole grains such as brown rice or quinoa.
  • Are you looking to make the classic? Try this delicious Tuna Melt recipe for the cheesy version.
  • Swap the protein and create an avocado chicken salad instead.

Serving Suggestions

  • Enjoy as a salad in a bowl or as a sandwich filler. If you want to keep the carbohydrates low, use romaine lettuce to make lettuce wraps with this healthy tuna salad recipe.
  • Scoop it up with healthy crackers or tortilla chips.
  • Save the shells and stuff the salad into them once it is mixed for a fun presentation. It also saves doing extra dishes. Bonus!


Is tuna and avocado good for weight loss?

This recipe is low carb and keto, both of which are considered excellent weight loss programs. This recipe also has lots of fiber, healthy fats, and protein, which may help keep you full and satisfied. However, this recipe is NOT low in calories, so that is a factor if you are calorie counting.

Is avocado tuna salad healthy?

Avocado tuna salad can be a healthy option as it provides a good source of protein, healthy fats, vitamins, and minerals.

Storage Tips

To Store: Keep this tuna salad in an airtight container or cover the bowl tightly with plastic wrap and keep it in the fridge for up to 2 days.

To Freeze: We do not recommend freezing this recipe as the taste and texture could be compromised.

A fork full of avocado tuna salad.

More Recipes with Avocado

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Avocado Cilantro Dressing

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Sweet Potato Toast Recipe – Topped with Avocado and Eggs

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Fudgy Chocolate Avocado Cookies

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Curried Avocado Egg Salad

**This recipe was originally posted on May 22, 2013, and updated on January 21, 2019, and updated again on January 20, 2024, with recipe notes, writing, and photos.**

If you’ve tried our Tuna Avocado Salad, please rate the recipe and let us know how it turned out by leaving a comment below. We’re always interested in feedback!

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A plate of tuna avocado salad.

Avocado Tuna Salad

Sharon Rhodes
Try this easy Avocado Tuna Salad recipe for a quick and healthy lunch. Ditch the mayo for creamy avocado in this fresh twist on the classic.
5 from 42 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 2
Calories 252 kcal


  • 1 avocado
  • 1 tbsp lemon juice
  • 3 tbsp diced red onion
  • 2 tbsp diced celery
  • 1 can of tuna drained
  • ½ tsp dill
  • tsp sea salt
  • tsp black pepper


  • Add chopped onion and celery, lemon juice, and seasonings to a large mixing bowl
  • Cut the avocado in half, scoop out the flesh, and place it all in the bowl.
  • Mash everything well with a fork.
  • Drain the tuna and add it to the bowl and mix again.
  • Place it back into the avocado shells for a fancy presentation.



  • Enjoy as a salad in a bowl or as a sandwich filler. If you want to keep the carbohydrates low, use romaine lettuce to make lettuce wraps with this healthy tuna salad recipe.
  • Scoop it up with healthy crackers or tortilla chips.
  • Switch up the flavor by substituting the dill for different herbs like parsley or cilantro
  • Add half a tablespoon of dijon mustard or a couple of splashes of hot sauce for a spicier taste.
  • Swap the lemon juice for lime juice for a little less tartness.
  • Store in an airtight container or cover the bowl tightly with plastic wrap and keep it in the fridge for up to 2 days.


Calories: 252kcalCarbohydrates: 14gProtein: 19gFat: 15gSaturated Fat: 2gCholesterol: 30mgSodium: 221mgPotassium: 714mgFiber: 8gSugar: 2gVitamin A: 195IUVitamin C: 38.7mgCalcium: 41mgIron: 2.3mg
Keyword avocado tuna salad
Tried this recipe?Let us know how it was!

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  1. This has been one of our go-to hiking/camping/trail lunches for years! High fat + protein, and very portable, especially when prepped ahead of time.

  2. Great recipe. Love the mix of flavors with the tuna and avocado. The balance is just right so the tuna did not overpower the avocado! We really enjoyed it. Will make this again soon!

  3. Yummy! Thank you, Sharon. Please consider editing the recipe with the tuna tin size. In the U.S., 150 g is between our 5 oz and 7 oz size cans. The 5 oz yielded too much avocado based on the picture, so I recommend the 7 oz. I have leftover for lunch tomorrow; hoping that filling the container to the lid (no air) will keep the color beautiful.

  4. 5 stars
    I don’t eat mayo so I normally eat tuna and avocado together! Love your add-ins of celery, red onion and lemon juice! Pinned!

  5. 5 stars
    I like your blog post. Keep on writing this type of great stuff. I’ll make sure to follow up on your blog in the future.

  6. 5 stars

    I’m not very good at cooking and sometimes no patient so I tried this healthy quick recipe and I liked it.
    Very easy to do, quick and I was quite full (but maybe I have a small stomach). I had a bit of brown bread with it.
    It was a bit dry but very slightly, I didn’t ad any mayo. I only changed the amount of lemon juice, I put only half as I’m not a massive fan of lemon. In the end it was tasty 🙂

    Thank you very much for sharing this recipe. I will show your blog to friends.

  7. 5 stars
    I just made this for my lunch tomorrow. It is delicious! I’m going to put it on Wasa crackers, one of my favorite ways to eat chicken and tuna salad. Thanks so much for sharing this, it’s going to become a go-to recipe.

  8. 5 stars
    Just made this, as luck would have it I had all of the ingredients apart from the Dill, so I added a dill pickle, so, so good. Thanks for the recipe, this is definitely a favourite already.

  9. 5 stars
    These look so yummy! I just recently posted a recipe round-up of the best low carb lunches and this was one of my favorites!

  10. Would the avocado stay good for the following day if made the night before? Would the lemon keep it from spoiling? Trying to get back on track for healthy eating and find healthy lunches for work…

    1. Hey Natasha! I find that the lemon juice does help to keep it from oxidizing if you mash the avocado and lemon together first then add the rest. It’s not the best for making ahead but it’s for sure better than an unhealthy bought lunch. I’m also a big fan of heating up leftovers for nutritious lunches.

  11. I love what you guys tend to be up too. Such clever work and reporting!
    Keep up the excellent works guys I’ve added you guys to my personal blogroll.

  12. Hi! Is this something that you would have to eat all in one day since the avocado turns brown? If not, how long do you think a batch would last in the fridge?


    1. Hey Lauren! I wouldn’t recommend letting it sit as it would turn brown and probably lose it’s flavour. This is definitely something to eat right away. Have a great weekend! 🙂

  13. I really ljke your blog.. very nice colors & theme. Diid you design this website yourself or did you hire someone to do it for you?

    Plz reply as I’m looking to design my own blog and would likee to find out where u got this from.
    thanks a lot

  14. Loved this…made it for supper this evening and added chopped tomatoes and wrapped with a lettuce leaf…was delicious!!! Thank you. 🙂

  15. This sounds amazing since my one year old cannot have any mayo, even the veganese. Unfortunately along with many other things he cannot have anything acidic. Any subs for the lemon juice or possibly omit? Maybe try oil? Thanks.

    1. Hi Ashley! You could totally skip the juice. It adds a nice citrus flavour but isn’t necessary. No added oil would be needed either as the healthy fat from the avocado is enough. Enjoy! 🙂

  16. I do not even know how I ended up here, but I thought this post was good.
    I do not know who you are but definitely you are going to a famous blogger if you
    aren’t already 😉 Cheers!

  17. Good blog you have got here.. It’s difficult to find good quality writing like yours these days.

    I honestly appreciate people like you! Take care!!

    1. Hi Manuela! Thanks for checking out my site 🙂 I don’t actually do nutrition breakdowns but there are many websites that specialize in it like sparkpeople.com.

  18. Pretty nice post. I just stumbled upon your blog and wished to say
    that I have really enjoyed surfing around your blog posts. After all I’ll be subscribing
    to your rss feed and I hope you write again very soon!

  19. Just wanted to let you know that i love your site, i recently lost 52 pounds from intense dieting and exercise! These are just the recipes i need to stay where i am at, THANK YOU! (i eat this recipe at least 5-7 times a week)

    1. Thank you so much, Roger:) I’m glad you like the site. Congratulations on the weight loss! 52 pounds is an amazing achievement and well done for sticking to a plan of exercise and a healthy diet.

  20. I can’t wait to try this!! 🙂 I love mayo but making it myself is kind of not worth possibly wasting pastured eggs and good quality olive oil, so this avocado “mayo” is such an excellent alternative, thank you so much!!


    PS – I think this dish would be excellent with a vegetable chip dehydrated in the oven with some ghee or other high smoke-point fat 🙂

  21. Looks great but the calories?
    Ingredients say one avocado–but you are using a half? I don’t see how you can eat a 1/2 avocado and a tin of tuna for 212. Tuna in water 191 cal and an avocado is over 300–150 for half.

    With 1/2 avocado and 4 0z tuna, that would have to be closer to 380 calories.

    1. Yes, you are correct. I simply used a calorie counter from the internet and trusted the feedback. I don’t actually post nutritional breakdowns on my site as I focus more on the quality of ingredients that you use than the amount of fat or calories. In the future I should just direct nutritional breakdown questions to a site that specializes in it. Thanks for pointing this out:)

    1. Absolutely, Michelle! Great idea:) Lots of protein to keep you charged for the rest of the day…

      1. How many calories are in this and what is the break down of nutrients, so I can properly enter into My Fitness Pal? Thanks, looks yummy.

        1. Hi Lisa! I hope you try this out it’s delicious:)
          Below is the nutritional breakdown:
          EDITED: Sorry Lisa, I have removed the nutritional breakdown info as it was brought to my attention that is was not accurate. There are sites that will calculate this info for you. Try sparkpeople.com perhaps?

5 from 42 votes (32 ratings without comment)

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