Avocado Tuna Salad

9 15 576
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 1
Avocado Tuna Salad
Health Rating
Easy weekday lunch that's ready in less than 15 minutes.


1 can drained Tuna, albacore, flaked, canned in water
1 avocado(s) Avocado (peeled and finely chopped)
1/4 medium pepper(s) Red bell pepper (diced)
1 large stalk(s) Celery (diced)
1/4 medium Red onion (peeled and diced)
1/2 whole lemon(s) Lemon juice
1 pinch Sea salt (to taste)
1 dash Black pepper (to taste)
4 leaf Lettuce, romaine (can use rice cakes instead)


1. Add tuna, avocado, bell pepper, celery, and onion in a large bowl. Top with lemon juice, salt and pepper and toss to combine.


2. Top Romaine lettuce leaves or rice cakes with tuna salad and serve.



No tuna?

Use canned pink or sockeye salmon instead.

To make AIP friendly

Omit pepper

Nutritional Highlights:


High in omega 3 fatty acids both, DHA and EPA which are excellent for brain health and inflammation. However, tuna can be high in mercury as well. Consume 1-2 times per week only and avoid during pregnancy/ breastfeeding.


Loaded with potassium and heart-healthy monounsaturated fats as well as fiber, folate and vitamin C. Avocados help in the absorption of fat soluble vitamins A, D, E and K.

Nutrition Facts

Per Portion

Calories 576
Calories from fat 281
Calories from saturated fat 42
Total Fat 31 g
Saturated Fat 4.7 g
Trans Fat 0
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 20.0 g
Cholesterol 50 mg
Sodium 309 mg
Potassium 1756 mg
Total Carbohydrate 26.2 g
Dietary Fiber 16.3 g
Sugars 5.7 g
Protein 48 g

Dietary servings

Per Portion

Fruit 0.1
Meat 2.2
Vegetables 4.9

Energy sources

Recipe from: