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This Avocado Tuna Salad is fresh, creamy, and ready in about 10 minutes. With buttery avocado, crisp cucumber, and flaky tuna tossed in a zesty lemon dressing, it’s a healthy meal that’s light yet filling – perfect for lunch or dinner.
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Avocado Tuna Salad – Snapshot
PREP: 10 min | COOK: 0 min | TOTAL: 10 min | SERVES: 4 | DIFFICULTY: Easy
INGREDIENTS: Chopped Cucumbers, Avocados, Canned Tuna, Finely Chopped Red Onion, Chopped Fresh Parsley
DIET: gluten-free, dairy-free, grain-free, low-carb & keto-friendly, high-protein, Mediterranean diet friendly, Paleo & Whole30 approved
MACROS: Protein 15g, Carbs 9g, Fat 22g, Fiber 4g | CALORIES: 283kcal
If you’ve ever made a tuna salad that felt heavy or bland, this Avocado Tuna Salad will change your mind. It is creamy from avocado (not mayo), fresh with a lemon-olive oil dressing, and ready in just 10 minutes.
It’s my go-to quick lunch – high in protein, naturally gluten- and dairy-free, and satisfying enough to keep you full. I love how versatile it is too: I enjoy it with crackers, in a sandwich, or tucked into pita bread.
If you’re looking for more wholesome ideas, don’t miss my Tuna White Bean Salad or explore all of my healthy salad recipes for quick, nourishing meals.
Ingredient Highlights
For a full ingredients list with measurements, check the recipe card below.
- Produce – ripe avocado, cucumber, red onion, parsley
- Albacore wild canned tuna
- Dressing – extra light olive oil, lemon juice, salt, black pepper, oregano (optional)
How to Make Avocado Tuna Salad
- Add the avocado, cucumber, tuna, red onion and parsley to a bowl.
- Make the dressing and drizzle over the salad.
- Toss the salad and dressing.
- Serve the salad as is, or on a toast or pita.
TIPS FROM NELI’S KITCHEN
Helpful Tips & Recipe Notes
Here are a few things I like to do when making this salad so it always comes out just right:
- Use ripe but firm avocados – they should be creamy but still hold their shape when cubed. If they’re too soft, the salad can turn mushy.
- Drain tuna well – I always press out extra liquid so the salad doesn’t get watery.
- Chop cucumber into even pieces so every bite has the perfect crunch.
- Add extras for variety – sometimes I add cherry tomatoes, canned white beans, a sprinkle of feta, or swap parsley for dill when I want a little change.
- Make it a meal – Sometimes I serve it with whole-grain crackers, as a sandwich, or stuffed in a pita.
Variations To Try
- Mediterranean style – Add Kalamata olives, cherry tomatoes, and a sprinkle of feta.
- Protein boost – Mix in chickpeas, white beans or quinoa for extra fiber and protein.
- Herby freshness – Swap parsley for fresh dill, cilantro, or basil.
- Low-Carb wraps – Serve scooped into lettuce cups instead of on bread or crackers.
Serving Suggestions
This Avocado Tuna Salad is one of my favorites because it works in so many ways – perfect for a light lunch, a hearty meal, or something quick on the go.
- With crackers – Whole-grain or seed crackers make this such an easy snack or light lunch. I often grab this combo when I’m short on time.
- In a wrap – Roll it up in a tortilla or flatbread with a little lettuce. My kids especially like it this way since it’s easy to hold.
- With pita or bread – A pita pocket or a slice of toasted sourdough turns it into a hearty, satisfying meal.
- Meal prep bowls – If I’m planning ahead, I portion it with quinoa, rice, or roasted veggies – perfect for grab-and-go lunches.
- On greens – For a lighter option, I’ll spoon it over baby spinach or mixed greens, and it feels like a complete salad bowl.
Storing Leftovers & Make Ahead
- Refrigerator: Store in an airtight container for up to 2 days. For best texture, press a piece of plastic wrap directly on the surface to slow avocado browning.
- Make Ahead: Chop all ingredients (except avocado) and prepare the dressing. Store separately in the fridge, then cube avocado and toss everything together just before serving.
- Lunch Prep: Divide into mason jars or containers with greens or grains on the bottom and the salad on top for easy grab-and-go meals.
- Avoid Freezing: This salad does not freeze well because avocado becomes mushy once thawed.
Healthy Salad Recipes to Try Next
Salads
Tuna White Bean Salad
Salads
Quinoa Salad with Salmon
Salads
Salmon Salad
Salads
Egg Salad (Sandwich)
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Avocado Tuna Salad
Save This Recipe
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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 2 cups chopped cucumbers, cubed or coarsely chopped
- 2 avocados, cubed
- 10 oz canned tuna, drained and flaked
- ½ cup finely chopped red onion
- 4 Tablespoons chopped fresh parsley, for garnish
Dressing
- ¼ cup extra virgin olive oil
- 2 Tablespoons lemon juice
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon dry oregano, optional
Instructions
- Prepare the salad: In a large mixing bowl, combine the chopped cucumber, avocado, tuna, and red onion. Sprinkle with fresh parsley.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, salt, pepper, and oregano (if using) until well blended.
- Toss and serve: Pour the dressing over the salad and gently toss to coat. Taste and adjust seasoning if needed. Serve immediately.
Notes
- Use ripe but firm avocados – they should be creamy but still hold their shape when cubed. If they’re too soft, the salad can turn mushy.
- Drain tuna well – I always press out extra liquid so the salad doesn’t get watery.
- Chop cucumber into even pieces so every bite has the perfect crunch.
- Add extras for variety – sometimes I add cherry tomatoes, canned white beans, a sprinkle of feta, or swap parsley for dill when I want a little change.
- Make it a meal – Sometimes I serve it with whole-grain crackers, as a sandwich, or stuffed in a pita.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
