No-Mayo Tuna Salad with Greek Yogurt and Avocado

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No-mayo tuna salad featuring Greek yogurt and avocado in a bowl.
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No-Mayo Tuna Salad with Greek Yogurt and Avocado

If you’re looking for a healthy and tasty tuna salad, this No-Mayo Tuna Salad with Greek Yogurt and Avocado is the perfect choice. It’s creamy, nutritious, and packed with flavor. You can enjoy it on its own, in a sandwich, or over some fresh greens. Plus, without mayonnaise, it’s a lighter alternative that you can feel good about eating.

Why Make This Recipe

There are many reasons to love this No-Mayo Tuna Salad. First, it’s incredibly easy to make and comes together in just a few minutes. Using Greek yogurt instead of mayonnaise provides a creamy texture along with added protein and probiotics. The avocado adds a delicious creaminess and healthy fats. It’s a nutritious meal that can fit into many diets, making it a great option for lunch or dinner.

How to Make No-Mayo Tuna Salad with Greek Yogurt and Avocado

Ingredients:

  • 2 (5 oz) cans tuna in water, drained
  • 1 ripe avocado
  • 1/3 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup red onion, finely diced
  • 1/4 cup celery, finely diced

Directions:

  1. In a bowl, mash the avocado.
  2. Add the Greek yogurt and lemon juice, and mix until well combined.
  3. Stir in the drained tuna, red onion, and celery.
  4. Season with salt and pepper to taste.
  5. Serve chilled or at room temperature, optionally over greens or in a sandwich.

How to Serve No-Mayo Tuna Salad with Greek Yogurt and Avocado

This tuna salad is versatile and can be served in multiple ways. You can simply scoop it onto a bed of leafy greens for a refreshing salad. Alternatively, you can spread it on whole-grain bread or a wrap for a satisfying sandwich. It also pairs well with crackers for a healthy snack.

How to Store No-Mayo Tuna Salad with Greek Yogurt and Avocado

To store leftover tuna salad, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you find that the avocado starts to brown, you can add a little extra lemon juice to help keep it vibrant.

Tips to Make No-Mayo Tuna Salad with Greek Yogurt and Avocado

  • Choose ripe avocados for the best creaminess. A slightly soft avocado works wonders in this recipe.
  • Feel free to adjust the seasonings to your taste. A sprinkle of dill or paprika could add a nice touch.
  • Make this salad ahead of time for quick lunches during the week. Just store it in the fridge until you’re ready to eat.

Variation

For a twist, you can add ingredients like diced bell peppers, pickles, or hard-boiled eggs to enhance the flavor and texture. You can also try different types of canned fish like salmon or sardines if you want a change.

FAQs

1. Can I use different yogurt?
Yes, you can use any type of yogurt you prefer, but Greek yogurt provides a thicker, creamier texture.

2. What can I substitute for tuna?
You can replace tuna with canned chicken or chickpeas for a vegetarian option.

3. How long does this recipe take to prepare?
This No-Mayo Tuna Salad can be made in about 10 minutes, making it a quick meal option.

Enjoy this healthy and delicious No-Mayo Tuna Salad with Greek Yogurt and Avocado! It’s a simple dish that you’ll want to make again and again.

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No-Mayo Tuna Salad with Greek Yogurt and Avocado

  • Author: olivia
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Paleo, Gluten-Free
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Description

A healthy and tasty tuna salad using Greek yogurt and avocado instead of mayonnaise for a creamy, nutritious meal packed with flavor.

Ingredients

Scale
  • 2 (5 oz) cans tuna in water, drained
  • 1 ripe avocado
  • 1/3 cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup red onion, finely diced
  • 1/4 cup celery, finely diced

Instructions

  1. In a bowl, mash the avocado.
  2. Add the Greek yogurt and lemon juice, and mix until well combined.
  3. Stir in the drained tuna, red onion, and celery.
  4. Season with salt and pepper to taste.
  5. Serve chilled or at room temperature, optionally over greens or in a sandwich.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Add extra lemon juice if the avocado begins to brown.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 40mg

Keywords: tuna salad, no mayo, healthy salad, Greek yogurt, avocado salad

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