Fresh and easy mayo-free tuna salad with avocado, cucumber, dill, carrots, and bell pepper. The perfect go-to for a healthy lunch!
I’ve never really considered myself particularly talented in the lunch department, but I daresay there has been some improvement over time. It used to be I’d scrounge for random odds and ends, often eating leftovers from the previous night’s dinner, or drinking a big smoothie, but I’d often find myself starving by 3pm.
After reading countless studies that we should be tapering our meals, eating more food in the morning and afternoon than at night, I’ve finally gotten better about prioritizing the lunch meal.
My usual for the mid-day meal is a big veggie stir fry, tuna salad on toast, or a big, colorful green salad. Tossing together a nice mayo-free avocado tuna salad is mega for keeping me full until dinner time, as I find protein and fat to be highly satiating.
- If you don’t like avocado or don’t have access to avocado, replace the avocado with 1/2 cup of mayonnaise of your choosing. I like using avocado oil mayonnaise!
- This recipe is super adaptable to all your whims and desires. You can add all sorts of fresh seasonal veggies (just chop them up real small), seasonings, even nuts and dried fruit.
- For another variation upon this recipe, take a look at my Avocado Pesto Tuna Salad with Sun-Dried Tomatoes.
- Not a fan of tuna? You can use this recipe as inspiration for chicken salad!
You can eat this tuna salad on top of toasted gluten-free sandwich bread (which is what I usually do), eat it just as it is, or plop a dollop of it on top of a green or grain salad.
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If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Cucumber Dill Avocado Tuna Salad
- 1 large avocado peeled and diced
- 2 5-ounce cans tuna drained
- 1 tablespoon stone ground mustard
- 1 tablespoon fresh lime juice
- 1/8 teaspoon sea salt to taste
- 2 teaspoons fresh dill chopped, to taste
- 1/2 cup red bell pepper finely chopped
- 1/2 cup cucumber finely chopped
- 1 small carrot peeled and chopped (1/4 cup)
- 1/2 cup green onion chopped
Mash the avocado in a mixing bowl until creamy. Add the tuna, stone ground mustard, lime juice, and sea salt and stir well. Add the remaining ingredients and stir until well incorporated. Taste the tuna salad for flavor and add more sea salt and/or lime juice to taste. Serve on toasted bread or on top of a green salad