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High Protein Avocado Tuna Salad - Quick, Satisfying, and Fresh

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 (5-ounce) cans tuna in water, drained well
  • 1 large ripe avocado, pitted and mashed
  • 2 to 3 tablespoons plain Greek yogurt (or mayonnaise), to taste
  • 2 tablespoons fresh lemon juice (plus extra to taste)
  • 1 small celery stalk, finely chopped
  • 1/4 small red onion, finely minced
  • 1 small Persian cucumber, finely chopped (optional for extra crunch)
  • 2 tablespoons fresh parsley or dill, chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder (or 1 small grated garlic clove)
  • Salt and black pepper, to taste
  • Red pepper flakes, a pinch (optional)
  • Extra-virgin olive oil, 1 to 2 teaspoons (optional for richness)
  • Serving ideas: whole-grain toast, lettuce leaves, collard wraps, brown rice cakes, or mixed greens

Method
 

  1. Prep the base: In a large bowl, mash the avocado with lemon juice until mostly smooth. Leave a few small chunks for texture if you like.
  2. Flavor boost: Stir in Greek yogurt (or mayo), Dijon mustard, garlic powder, and a pinch of salt and pepper. If you like a softer, silkier salad, add a drizzle of olive oil.
  3. Add the mix-ins: Fold in the tuna, celery, red onion, cucumber, and herbs. Break up the tuna gently with a fork so it’s evenly distributed but not mushy.
  4. Taste and adjust: Add more lemon juice, salt, pepper, or red pepper flakes to balance the flavors. It should taste bright, creamy, and well-seasoned.
  5. Serve your way: Spoon onto toast, tuck into lettuce wraps, pile over a salad, or scoop with crackers. For a heartier meal, add sliced tomato or a jammy egg on top.