Paleo Avocado Tuna Salad (with a Kick)

Whether it’s because of warm weather or a heavy schedule, sometimes I like to eat lunches and snacks that are light, fresh, and less filling. Tuna salad is typically one of those lunches that’s easy to make and still healthy for you.

This particular tuna salad incorporates the fabulous flavor and nutrition of avocados, which contribute a wonderful creaminess, as well. This quick meal takes just five minutes to make and is packed with protein.

Since tuna salad is so versatile, it’s easy to change up your ingredients and always have it taste delicious. For this recipe, I added a sweet taste with the chopped apples and red grapes, a crunch with the crisp celery, and a slight kick with the (tamed) jalapenos. I added a tablespoon of paleo mayo just so it all sticks together, but that’s completely optional.

On my first go-around, I ate my avocado tuna salad in a lettuce wrap because I have some fresh lettuce growing in my garden that I needed to try. Then, I also ate it as little appetizers piled on apple slices. Both versions were equally delicious, and I still had enough tuna salad for leftovers the next day.

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Avocado Tuna Salad

For this recipe, I added a sweet taste with the chopped apples and red grapes, a crunch with the crisp celery, and a slight kick with the (tamed) jalapenos.

Category Dinner, Lunch, Paleo, Seafood

Compliance Level Kickstart, Lifestyle, Performance

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Author Shannon Gilson

Ingredients

• 1 avocado chopped
• 1/2-1 whole lemon juiced to taste
• 1-2 Tbsp red or white onion finely chopped
• 1 5 oz can wild tuna
• 3 Tbsp celery chopped
• 3 Tbsp apple chopped
• 3 Tbsp red grapes chopped
• 1-2 Tbsp jalapenos finely chopped
• 1 Tbsp paleo mayo optional
• Sea salt and pepper to taste
• Lettuce leaves optional
• Sliced apples optional

Instructions

1. Cut the avocado in half and scoop out the middle of both avocado halves, chop, and put into a medium bowl.
2. Add tuna (without the juice), lemon juice, onion, celery, apple, red grapes, jalapenos, mayo, and salt and pepper to the bowl.
3. Lightly stir to combine, and adjust taste as needed.

4. Eat as is and however you like. Add a scoop to salads, lettuce wraps, or apple slices as an appetizer.

Shannon Gilson

Shannon is an artist living in Grantham, New Hampshire, with her husband, four pups, and two cats. She graduated with a BFA from Suffolk University and is happily putting her fine art degree to good use.

She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.

You can follow Shannon’s travels and art on Instagram.