Lemon Tuna Salad

Lemon Tuna Salad in Avocado



Yield 2 servings

I love this salad as a perfectly light lunch whether you're in a rush or have plenty of time! Enjoy!


Lemon Zest Vinaigrette:

Tuna Salad Ingredients:


  1. Begin by combining the vinaigrette ingredients in a mason jar, and shake well. Shake the jar right before using the vinaigrette.
  2. Chop up the onions, and then combine all of the tuna salad ingredients except the avocado together in a small bowl. Taste and adjust flavors as you prefer.
  3. Slice the avocado in half, remove the pit, and scoop out the avocado.
  4. Place one avocado half on a plate, top with half of the tuna salad, and then add some fresh parsley for color if desired. Serve right away and enjoy!


Quick Tip #1: Make the vinaigrette ahead and use it as a salad dressing or on your favorite roasted veggies. 

Quick Tip #2: You can make this recipe in advance by making the tuna salad and refrigerating it for the following day. Tuna salad should be eaten within 4 days of making it. Then when you're ready to eat, cut into your avocado, top each half with the tuna salad, and enjoy!

Nutrition Facts

Serving Size 1/2 recipe

Amount Per Serving

Calories 236

% Daily Value

Total Fat 16 g


Saturated Fat 2 g


Unsaturated Fat 13 g

Cholesterol 13 mg


Sodium 288 mg


Total Carbohydrates 8 g


Dietary Fiber 5 g


Sugars 3 g

Protein 13 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Can Cook, Will Travel at