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A super easy lunch recipe ready in minutes, this Avocado Tuna Salad recipe will quickly become a lunch staple. Swap the mayo for avocado in this healthy lunch recipe that you and your whole family will enjoy.

avocado tuna salad on bread
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Easy Avocado Tuna Salad

This is my go-to lunch recipe! It’s simple, delicious and ready in under 10 minutes. I always keep canned tuna on hand for this reason!

Avocado is the perfect swap for mayonnaise in classic tuna salad. It has the same creamy texture but is a great source of healthy fats. Paired with the protein from tuna you’ve got yourself a well balanced meal.

Whip this avocado tuna salad up last minute or meal prep in advance. Either way, you will love it!

Ingredients in Avocado Tuna Salad:

  • Canned tunaBe sure to grab flaked white tuna! Drain out any excess liquid from the can.
  • Avocado – make sure it’s ripe! The flesh should give slightly when you gently press in.
  • Celery – adds the perfect crunch!
  • Red onion – adds a zesty spice and flavor to the recipe. 
  • Apple – for a hint of sweetness. 
  • Walnuts – or any nuts you have on hand.
  • Pickle juice – trust me on this! It adds SO much flavor. 
  • Dijon – a key ingredient in tuna salad in my opinion. 
  • Spices – dried dill, cumin, salt and pepper. 

What kind of Tuna is Best for Avocado Tuna Salad?

I prefer flaked white tuna in my tuna avocado salad. The Wild Planet white albacore tuna is my favorite. Just be sure to drain your tuna of all liquid before using. White tuna is 100% albacore tuna whereas light tuna is a typically either skipjack tuna or yellowfin tuna (or a combo).

Sometimes canned tuna comes packed in oil rather than water. I recommend grabbing one packed in water and draining it out.

Make it Your Own

A disclaimer on this avocado tuna salad recipe: you can 100% customize this to make it work for you. Can’t find a certain ingredient or don’t like something in this recipe? Swap it or cut it! I love this recipe as is but I won’t be offended if you switch it up. The two most important ingredients are avocado and tuna.

A healthy lunch recipe - this avocado tuna salad will quickly become a kitchen staple.

Learn how to make this Avocado Tuna Salad Step-by-Step

Watch Davida make this super easy and delicious Tuna Salad! Ready in just 10 minutes.

How to Serve Avocado Tuna Salad

One of my favorite things about tuna salad is how many different ways you can enjoy it!

  • Eat it with a fork right out of the bowl.
  • Salad on salad. I love this salad on a bed of greens or romaine lettuce. So much flavor and great if you’re keto or low carb.
  • Make a sandwich! It’s delicious on toast. Add greens, tomato and/or cheese if you’re feeling fancy.
  • Scoop it out of the bowl with tortilla chips or crackers.
  • Make a wrap by adding greens and tuna salad to your favorite type of tortilla.

How Long will Avocado Tuna Salad Last?

Your tuna avocado salad with last for up to 5 days in the fridge.

Keep in an airtight container rather than covering with plastic wrap to help prevent browning. Note: your salad may brown slightly but that’s okay. It is simply aesthetic and the salad is still very much edible.

More Easy Lunch Recipes:


Avocado Tuna Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

A super easy lunch recipe ready in minutes, this Avocado Tuna Salad recipe will quickly become a lunch staple. Swap the mayo for avocado in this healthy lunch recipe that you and your whole family will enjoy.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 46 servings 1x
  • Category: Entree
  • Method: Mix
  • Diet: Gluten Free


  • 2 cans of flaked white tuna, drained
  • 1 large ripe avocado
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 red apple, chopped
  • 1/4 cup chopped, toasted walnuts
  • 1 tbsp pickle juice (or water-if using increase salt slightly)
  • 1 tsp dried dill
  • 1/2 tsp dijon mustard
  • 1/4 tsp cumin
  • salt and pepper, to taste


  1. In a large bowl, mash up avocado with the back of a fork or potato masher.
  2. Add in tuna, celery, red onion, apple and walnuts. Mix well.
  3. Add in pickle juice, dried dill, dijon, cumin and salt and pepper. Mix well.
  4. Serve on bread, top on salad or eat plain.
  5. Will keep up to 5 days in refrigerator.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. I’m sure the recipe is tasty, but I never use white tuna as it is nuch higher in mercury than light tuna. Consumer Reports has an article on mercury in tuna and lists brand names of those highest in mercury.

  2. Awesome, I used fresh dill, cumin & a touch of Aleppo pepper; the roasted walnuts is a plus.
    I did mash up one avocado with touch of Mayo,
    Green olives chopped & smoked paprika .
    Thanks so much!

  3. Delicious! I made it without dill and nuts (as I didn’thave them!) I just added more cumin and made sure the pickle juice was in there. Very good on lettuce and leaves me three more meals for the week! Thank you.

  4. Loved it, very delicious! My daughter said yuck when she heard ingrediants and then seen it. She tried it and said from now on this is how she wants it. I am on a long and scary weight loss journey and simple recipes like this are awesome. Thank you for sharing.