If you’re looking for a delicious, nutrient-packed, and AIP-friendly dish, this Avocado Tuna Salad is a perfect choice. With its creamy avocado base, zesty lemon undertones, and refreshing crunch from cucumber and celery, this salad is as versatile as it is flavorful. Whether you’re serving it as a light lunch, a filling snack, or a side dish, this recipe delivers on both taste and nutrition.

How This Recipe Supports an Anti-Inflammatory Diet

An anti-inflammatory diet focuses on whole foods that reduce inflammation in the body, promote gut health, and support overall wellness. This salad checks every box with its carefully chosen ingredients, making it a must-have in your meal rotation.

1. Avocado: A Heart-Healthy Powerhouse

Rich in monounsaturated fats, avocado provides anti-inflammatory benefits while supporting heart and brain health. It’s also high in vitamin E, a potent antioxidant that helps combat oxidative stress and inflammation.

2. Tuna: High-Quality Protein and Omega-3s

Tuna is a fantastic source of lean protein and omega-3 fatty acids, which are well-known for reducing inflammation, improving heart health, and supporting brain function.

3. Fresh Herbs: Nature’s Anti-Inflammatory Boost

Dill and chives are more than just flavor enhancers—they’re packed with antioxidants and compounds that help reduce inflammation. They also add a burst of freshness that elevates the dish.

4. Lemon Juice: Brightness with Benefits

Lemon juice not only enhances flavor but also adds vitamin C, which is essential for collagen production, skin health, and immune support. Its natural acidity also aids in digestion.

5. Crunchy Vegetables: Hydrating and Healing

Cucumber and celery provide hydration and fiber, supporting a healthy gut and reducing bloating. Their anti-inflammatory properties make them excellent additions to this salad.

Why You’ll Love This Recipe

1. Nutrient-Rich Ingredients: This salad is loaded with heart-healthy fats, lean protein, and fresh herbs to support your health goals.
2. AIP-Friendly: It skips the traditional mayonnaise and opts for avocado, keeping it dairy-free and gut-friendly.
3. Quick and Easy: With simple ingredients and minimal prep time, you can whip up this salad in under 15 minutes.

Ingredients Breakdown

Key Ingredients and Their Anti-Inflammatory Benefits

Avocado

Rich in Healthy Fats: Supports brain and cardiovascular health.

Vitamin E: Fights free radicals and reduces inflammation.

Potassium and Magnesium: Help regulate blood pressure and muscle function.

Tuna

Omega-3 Fatty Acids: Reduce inflammation and support joint and heart health.

Protein: Helps repair tissues and maintain muscle mass.

Cucumber and Celery

High Water Content: Keeps you hydrated and aids in detoxification.

Antioxidants: Combat inflammation and support overall health.

Fresh Herbs

Dill and Chives: Contain flavonoids and antioxidants that support digestion and reduce inflammation.

Parsley: Adds vitamins A, C, and K for immunity and bone health.

Lemon Juice

Vitamin C: Boosts immune function and helps fight oxidative stress.

Digestive Aid: Enhances nutrient absorption and supports gut health.

Tuna Salad with Avocado Mayo

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Calories 485 kcal

Ingredients

  

• 2 cans 5 oz each of tuna, drained
• 1 ripe avocado
• 2 tablespoons lemon juice
• 1/4 cup diced cucumber
• 1/4 cup diced celery
• 1/4 cup finely chopped fresh dill
• 1 tablespoon fresh chives chopped
• Salt to taste
• Fresh parsley chopped (for garnish)

Instructions

 

• Cut the ripe avocado in half, remove the pit, and scoop the flesh into a medium-sized mixing bowl. Use a fork or a potato masher to mash the avocado until smooth and creamy.
• Pour 2 tablespoons of lemon juice into the mashed avocado and stir thoroughly to combine. The lemon juice adds a touch of acidity and helps to keep the avocado mayo fresh.
• Open and drain the tuna cans, making sure to remove excess liquid. Add the drained tuna to the avocado mixture. Gently fold the tuna into the avocado mayo until the tuna is evenly coated and well combined, being careful not to break up the tuna too much.
• Dice the cucumber and celery into small, uniform pieces. Add these diced vegetables to the tuna and avocado mixture. Gently mix to distribute the vegetables evenly throughout the salad.
• Finely chop the fresh dill and chives. Stir the chopped herbs into the tuna salad mixture. The dill and chives will add a burst of fresh, herbaceous flavor.
• Taste the salad and season with salt as needed. Adjust the seasoning according to your preference.
• Transfer the tuna salad to a serving bowl or individual plates. Garnish with freshly chopped parsley for an added touch of color and flavor. Serve immediately or chill in the refrigerator until ready to serve.