Tuna salad usually involves canned tuna and mayonnaise. In this version, avocado replaces the mayonnaise as a source of healthy fat. This tuna salad is packed with crunch from the celery and the onions, adding healthful fiber and additional nutrients. If you don't enjoy tuna, use canned chicken for a chicken salad. Serve this protein-rich salad with a whole grain cracker, bread, pita, lavash or over greens.
Ingredients
Tuna
- 2 (5 oz) cans or 1 (10 oz) can chicken, low sodium
Celery
- 3 stalks
Onion
- 1 small yellow, white or red
Avocado
- 1 ripe*
Salt
- ¼ teaspoon
Seasoning
- to taste (garlic powder, chili powder, cumin, Light Goya)
Instructions
Step 1
Open the can of tuna (or chicken) and drain in the sink. Add to the bowl
Step 2
Finely chop the celery and onion. Add to the bowl.
Step 3
Add the avocado, salt, and seasoning. Mash with a fork until combined.
Step 4
Serve immediately or store refrigerated in an airtight container.
Notes
*Ripe avocados will have a little give when you gently press down on them. If you buy a hard, unripe avocado, let is ripen at room temperature. Once fully ripe, you can store it in the fridge. It is best to use a ripe avocado within 1-2 days of ripening so it does not start to brown.