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Recipe from Simpler Savory

The recipe

Low-Carb Tuna Avocado Salad

Prep
10 min
Cook
0 min
Total
10 min
Servings
2 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 2 servings.

calories
320

2× the original author values. Recipe yield: 2 servings.

calories
640

3× the original author values. Recipe yield: 2 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 10 ounces canned tuna, drained well — chunk light or solid albacore, in water
  • 1 large avocado — ripe, pitted and scooped
  • 1 tablespoon lemon juice — freshly squeezed, plus more to taste
  • 1 teaspoon lemon zest — optional
  • 1/2 cup celery — finely chopped
  • 1/4 cup red onion or shallot — finely minced; rinse if sharp
  • 2 tablespoons fresh parsley — chopped (or use dill/chives)
  • 1 tablespoon capers — drained, optional
  • 1 teaspoon Dijon mustard — optional, for tang
  • 1 teaspoon extra-virgin olive oil — optional; add more if avocado is small
  • 1/4 teaspoon garlic powder — optional, to taste
  • 1/4 teaspoon crushed red pepper flakes — optional, to taste
  • 1/2 teaspoon kosher salt — divided, plus more to taste
  • 1/4 teaspoon black pepper — freshly ground, to taste

Instructions

  1. Drain the canned tuna until nearly dry using the lid pressed into the can or a fine-mesh strainer so the salad stays lush, not watery.
  2. In a large bowl, add the avocado, 1 tablespoon lemon juice, lemon zest if using, and a pinch of the kosher salt. Mash with a fork until mostly smooth with a few soft chunks.
  3. Gently fold the drained tuna into the avocado so some flaky pieces remain intact.
  4. Sprinkle in the celery, red onion or shallot, and parsley (or dill/chives), then add capers if using.
  5. Stir in Dijon and olive oil if using, then add black pepper, remaining kosher salt, garlic powder, and red pepper flakes to taste.
  6. Taste and adjust with more lemon, salt, or olive oil until bright and creamy with balanced seasoning.
  7. Serve in lettuce cups, over cucumber rounds, or on a salad, or chill 10–15 minutes to meld flavors.
  8. Mix tuna, celery, onion, herbs, and dry seasonings ahead; keep avocado whole. Mash avocado with lemon just before serving and fold in the mix.
  9. For a chunkier salad, lightly mash the avocado and flake the tuna with your fingers instead of a fork.
  10. For a looser dip for veggies, add an extra teaspoon of olive oil and another squeeze of lemon.

Notes

Store in an airtight container up to 2 days. To keep it greener, press plastic wrap directly onto the surface before sealing. Stir and add a fresh squeeze of lemon before serving leftovers. For meal prep, mix tuna, veg, and herbs ahead and mash avocado with lemon just before eating.

Source: https://simplersavory.com/low-carb-tuna-avocado-salad/