Keto Tuna Avocado Salad
This simple and satisfying tuna avocado salad is perfect for a quick keto lunch. Flaked tuna is combined with creamy avocado, crisp celery, and a tangy lemon dressing for a fresh and flavorful meal.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 297 kcal
Allergen information: may contain celery, fish, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 140 gcanned tuna, drained
- 1 pcsavocado, diced
- 1 pcscelery stalk, finely chopped
- 1 tbspred onion, finely minced
- 1 tbspfresh parsley, chopped
- 1 tbsplemon juice, freshly squeezed
- 1 tbspextra virgin olive oil
- 0.5 tspdijon mustard
- 0.25 tspsalt
- 0.13 tspblack pepper, freshly ground
Equipment
fork · mixing bowl · whisk · knife · cutting board
The method
Step by step
- 1
In a medium bowl, gently flake the drained canned tuna with a fork.
About 1 min
- 2
Add the diced avocado, finely chopped celery stalk, finely minced red onion, and chopped fresh parsley to the bowl with the tuna.
About 3 min
Cook’s note: Ensure the avocado is ripe but firm enough to dice easily.
- 3
In a small separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, dijon mustard, salt, and black pepper to create the dressing.
About 2 min
- 4
Pour the dressing over the tuna and vegetable mixture.
- 5
Gently fold all ingredients together until well combined, being careful not to mash the avocado too much.
About 2 min
Cook’s note: Taste and adjust seasoning if needed.
- 6
Serve immediately, or chill for a short period to enhance flavors.
Per serving
Nutrition
- Calories
- 296.6kcal
- Protein
- 20.3g
- Carbs
- 9.9g
- Fat
- 21.7g
- Fibre
- 6.6g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tuna avocado salad in an airtight container in the refrigerator.