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Avocado Tuna Salad

5 from 8 votes
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posted: 01/16/22

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This post may contain affiliate links. Please read my disclosure policy

Avocado Tuna Salad is the perfect easy lunch. This recipe is filling, full of flavor and will be your new favorite sandwich recipe.

two half avocado tuna salads stacked on top of each other

I love a good tuna salad sandwich, but today I’m going to give you the most delicious spin on the classic. This creamy Avocado Tuna Salad takes out some of the mayonnaise in the dressing and replaces it with delicious avocado. The avocado perfectly combines with the dressing ingredients and makes this a salad that you will fall in love with.

While this makes a great nutritious lunch recipe, it is also perfect as a side dish for get togethers, picnics, and BBQs. Additionally, it will make a fast and easy dinner recipe that everyone will feel great about. If you have little kids, let them try this. My youngest is obsessed with avocado.

two bowls, one with ingredients for tuna salad, one with ingredients for the dressing

How to Make Avocado Tuna Salad

  1. Make the dressing: Mash the avocado in a bowl and whisk in mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper.
  2. Combine the rest of the ingredients: Stir the dressing into the drained tuna, diced onion, celery, and diced pickle.
overhead of a bowl of avocado tuna salad separated by ingredient

Eating Tuna Salad

This is a great recipe to eat on it’s own if you are on a low carb diet. You could also eat it in endive cups or bib lettuce like with my Chicken Lettuce Wraps.

I love this salad on whole grain bread with Romain lettuce and sliced tomato. If you are taking this to work for lunch and are high maintenance like me, assemble the sandwich at work. Or add a layer of Romain to both sides of the tuna salad to keep your bread from getting too moist.

How to Pick a Ripe Avocado

When looking for avocados for this recipe, you want to find an avocado that is just ripe. Here are three things to look for:

  • Skin color: The avocado’s skin should be dark green, or almost black.
  • Skin texture: The avocado’s skin should be bumpy rather than smooth.
  • Softness: When you gently squeeze the avocado, it should have just a slight give. It shouldn’t feel overly soft or hard as a rock.

Pro tip: If you pick an avocado that is underripe, throw it in a paper bag for one to two days and it will ripen perfectly.

What Tuna to Use

For this tuna and avocado salad, I recommend using a chunk tuna that has been packed in water. The tuna that has been packed in oil adds flavors and calories that aren’t needed here. If you have more questions and concerns about what tuna to buy, this article is extremely helpful.

FAQ

How long does avocado tuna salad last?

I enjoy this recipe the most right after it is made. It can be stored in the refrigerator for three days after being made.

Can avocado tuna salad be frozen?

This isn’t a recipe that I would recommend freezing. Because of the mayonnaise and the avocado, this recipe is best when made fresh.

How many does this recipe serve?

This recipe makes three cups of tuna salad, which is enough for four hearty sandwiches.

two avocado tuna salad sandwiches stacked one on top of the other

What to Serve with Avocado Tuna Salad

  • Fruit Salad: This delicious fresh salad with it’s light dressing would go great with these sandwiches.
  • Corn Salad: If I’m being honest, I could make this corn salad a meal of it’s own.
  • Summer Salad Recipe: The bright colors and flavors of this recipe make it unique and absolutely delicious.

If you make this Avocado Tuna Salad recipe, leave me a comment and let me know what you think. I love hearing from you!

two half avocado tuna salads stacked on top of each other
5 from 8 votes

Avocado Tuna Salad

Serves: 4 servings
(tap # to scale)
Prep: 10 minutes
Total: 10 minutes
Avocado Tuna Salad is the perfect easy lunch. This recipe is filling, full of flavor and will be your new favorite sandwich recipe.

Ingredients

  • 14 ounces canned tuna drained
  • 1/2 small red onion diced small
  • 2 stalks celery diced
  • 1/4 cup dill pickles diced
  • 1/3 cup mayonnaise (I used light)
  • 1 avocado
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper

Instructions

  • In a large bowl combine the tuna, red onion, pickles, and celery.
  • In a small bowl smash the avocado. Then whisk in mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and add more salt and pepper to taste being careful to start out with just a little.
  • Stir the dressing into the main ingredients.
  • Serve right away or store in an airtight container for 3 to 5 days. Please note that if this salad sits out for more than 2 hours, the leftovers should be thrown away.
Serving: 0.75cup Calories: 315kcal (16%) Carbohydrates: 14g (5%) Protein: 32g (64%) Fat: 18g (28%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 4g Monounsaturated Fat: 6g Cholesterol: 14mg (5%) Sodium: 1101mg (48%) Potassium: 647mg (18%) Fiber: 4g (17%) Sugar: 5g (6%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
two half avocado tuna salads stacked on top of each other

did you make this

Avocado Tuna Salad

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. SHARYN BAY says

    The sandwich looks wonderful I will be making this one this weekend. What pickle do you recommend?

    • Lisa Longley says

      Any crunchy dill pickle would be great!

  2. Donna Lombardo says

    This looks yummy!
    I love anything “avocado “!
    Can’t wait to try it 🥰

    • Lisa Longley says

      I hope you like it!

  3. Alison Fortier says

    I love this recipe, but cannot find the nutrition guide for it…curious about calories and protein etc..

    • Lisa Longley says

      It is in there now!

  4. Susan says

    Do you use sweet or dill pickles?

    • Lisa Longley says

      Dill! thanks for asking, I’ll update the recipe.

  5. Nicole says

    Does the lemon juice prevent the avacodo from turning brown?

    • Lisa Longley says

      To an extent yes. The second day it won’t be quite as vibrant but it won’t be brown like a left out avocado.

  6. Carl Pirro says

    Thanks Lisa, love tuna salad sandwiches.

    • Lisa Longley says

      You’re welcome!

  7. Gerry Fagoaga says

    5 stars
    Hi Lisa,
    First, I want to express my appreciation for all your recipes that ARE Simple Joy! Cooking is NOT one of my gifts, but I started using my crockpot when the pandemic started in 2020. Your recipes were a joy, as they were simple enough for me to prepare, and very delicious! I even shared them with family and friends.
    You’ve then encouraged me to try your non-crockpot recipes, and I’m now enjoying preparing them as well.

    I’m writing about your Avocado Tuna Salad recipe I followed it not realizing how much it would make. I live alone, so need to learn how to reduce the recipes when it’s recommended not to freeze them. Will I run the risk of getting sick if I eat this salad for more than three days?

    Gratefully,

    Gerry (Ms.)

    • Lisa Longley says

      Thank you so much for this amazing comment. I got it on a day when I truly needed it, so thank you again. I personally wouldn’t get sick of this recipe after three days, but I know that tastes vary. For the future, you can easily scale down my recipes by hovering over the serving size box. (This is easiest on desktop.) As you slide the bar down, the serving numbers will change (so you could cut this in half and bring it to 2). And then the amount of ingredients will change. Some aren’t great (like .17 cups) but we are working on that and google is great at changing things. If you google .17 cups to tablespoons it will tell you that you need about 2 3/4 tablespoons. I hope this helps!

  8. Sunshine Wilson says

    I used canned chicken instead of tuna. Added carrots along with all other ingredients. Simply splendid!!! Sour dough toast made it perfect. Can not recommend this recipe more.

    • Lisa Longley says

      I’m so glad you enjoyed it!

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