Add some healthy fats to your classic tuna salad by folding in creamy chunks of fresh avocado. This simple, flavorful avocado tuna salad is a quick, satisfying lunch or snack that’s full of protein, good fats, and bright, fresh flavor.
The salad is delicious on its own, scooped with crackers or tortilla chips, piled on toast, or wrapped in a tortilla for a portable meal. It comes together in just minutes and is easy to customize to your tastes.
Protein: check. Healthy fats: check. Vegetables and fresh herbs: check. This avocado tuna salad hits all the boxes for a balanced, satisfying meal.
Best Tuna Avocado Salad
Make this avocado tuna salad for a fast, healthy lunch that you can prep in advance or serve right away. Because there’s no cooking required, it’s a great option for busy weekdays, picnics, or school lunches.
The recipe uses canned tuna and fresh ingredients, so it’s ready in about 10–15 minutes. It’s naturally gluten-free and can fit paleo or keto approaches when you adjust the dressing—making it a versatile choice for many diets.
What You Need
Basic ingredients to prepare this avocado tuna salad:
- Canned tuna (white Albacore recommended for mild flavor)
- Ripe avocados — pitted and chopped
- Red onion — thinly sliced
- Fresh cilantro — chopped
- Lime vinaigrette (olive oil, fresh lime juice, a touch of honey, apple cider vinegar, salt and pepper)
Meal Prep Tip: If you plan to make this ahead, mix the tuna, onion, cilantro and dressing and store them refrigerated. Add the avocado just before serving to keep it bright green — avocado will brown over time when mixed and stored.
Tuna Salad Q&A
Swapping mayonnaise for avocado or a vinaigrette gives you a fresher, lighter salad. For this avocado tuna salad, combine chopped avocado, red onion, cilantro and a lime-based vinaigrette for bright flavor. Other options include Greek yogurt, mashed chickpeas, or a mustard-based dressing.
Canned tuna pairs well with many ingredients: diced celery or bell pepper for crunch, chopped herbs for freshness, beans or corn for heartiness, or a dollop of Greek yogurt and lemon for creaminess without mayo.
Once opened and mixed, tuna salad stored in an airtight container will typically keep in the refrigerator for about 2–5 days. If your salad contains avocado, plan to eat it sooner or keep the avocado separate until serving.
Most canned tuna is cooked during processing and can be eaten cold or used straight from the can without additional cooking.
Serving Suggestions
This avocado tuna salad is extremely versatile. Try any of the following serving ideas:
On toast: Spread a little butter or olive oil on whole grain toast and top with a generous scoop of the salad.
In a wrap: Line a large tortilla with spinach or romaine, spoon in the salad, and roll it up for a quick lunch on the go.
With crackers or chips: Scoop the salad with whole grain crackers or tortilla chips for a crunchy snack or appetizer.
More of our Favorite…
Healthy Salad Recipes
- 4 Healthy Chicken Salads
- Healthy Tuna Salad variations
- Tuna Egg Salad
- Caprese Quinoa Salad
- Vegan Potato Salad
- Massaged Kale and Fennel Salad with Lemon Vinaigrette
Avocado Tuna Salad
A quick, nutritious tuna salad made with creamy avocado and a zesty lime vinaigrette. Ready in about 15 minutes.
By: Lee Funke
Prep: 15 mins | Cook: 0 mins | Total: 15 mins | Servings: 6
Ingredients
Avocado Tuna Salad
- 20 oz. white Albacore tuna, canned in water (about four 5-oz cans)
- 2 large avocados, pitted and chopped
- 1/4 large red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Dressing
- 1/4 cup olive oil
- 2 1/2 tablespoons fresh lime juice
- 1/2 teaspoon honey (optional — omit for a stricter keto version)
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- In a large mixing bowl, combine the drained tuna, chopped red onion, and chopped cilantro. If meal prepping, leave the avocado out and add just before serving.
- Make the dressing by whisking together olive oil, lime juice, honey (if using), apple cider vinegar, salt and pepper in a small bowl or shaking them together in a jar until emulsified.
- Pour the dressing over the tuna mixture and gently fold everything together so the tuna is evenly coated.
- Gently fold in the chopped avocado right before serving, or keep avocado separate if storing the salad for later.
- Serve immediately on toast, in a wrap, or with crackers or chips. Refrigerate leftovers in an airtight container and enjoy within a few days.
Tips & Notes
- If preparing ahead, refrigerate the tuna mixture and dressing separately from the avocado. Add avocado just before eating to prevent browning.
- To make the recipe fully keto-friendly, leave out the honey in the dressing.
- Swap cilantro for parsley if you prefer a milder herb flavor, or add a pinch of cumin for a smoky note.
Nutrition
Nutrition information is an estimate and will vary with specific ingredients and portion sizes.
- Calories: 296 kcal
- Carbohydrates: 8 g
- Protein: 23 g
- Fat: 19 g
- Fiber: 5 g
- Sugar: 1 g
Love this recipe? Leave a comment below and tell us how you served your avocado tuna salad. Tag your photos with #fitfoodiefinds — we’d love to see your variations!