0 from 120 votes
Tuna Avocado Salad
This low carb recipe for Tuna Avocado Salad is made with greek yogurt instead of mayonnaise. Stuff it in avocado for a quick and easy lunch with no bread!
Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings
Calories: 232 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 2 avocados halved and pitted
- 1 5-ounce white albacore tuna in water drained
- ¼ cup red onion minced
- 1-2 celery stalk chopped
- 3 tablespoons 2% Greek yogurt
- 1 tablespoon Dijon mustard
- 1 lemon juiced
- salt and pepper
- parsley chopped, for garnish
Instructions
- Scoop out avocados, leaving a small border. Dice avocado and set aside.
- In a large bowl mix together the tuna, red onions, celery, Greek yogurt, Dijon mustard and lemon juice. Season with salt and pepper. Fold in the diced avocado
- Spoon the tuna into the crevice of the halved avocados. Garnish with parsley, and enjoy!
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last about 2-4 days in the fridge, but it's best served immediately because of the avocados
- Make Ahead: You can make the tuna salad ahead of time. But for best results, cut the avocado and add it to the tuna salad mix right before you're ready to eat.
Nutrition Information
Calories
232kcal
(12%)
Carbohydrates
10g
(3%)
Protein
14g
(28%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
19mg
(6%)
Sodium
230mg
(10%)
Potassium
629mg
(18%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
192IU
(4%)
Vitamin C
11mg
(12%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 232
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 230mg | 10% |
| Potassium | 629mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.