Gluten-Free Tuna & Avocado Salad – Simple, Fresh, and Satisfying
Servings 2 servings
Ingredients
- Canned tuna (in water or olive oil), well drained – 2 standard 5-ounce cans
- Ripe avocado – 1 large or 2 small
- Lemon juice – 2 to 3 tablespoons, freshly squeezed
- Extra-virgin olive oil – 1 tablespoon (optional if tuna is packed in oil)
- Celery, finely chopped – 1 stalk
- Red onion or shallot, finely minced – 2 to 3 tablespoons
- Cucumber, small dice – 1/2 cup
- Fresh herbs (parsley, dill, or cilantro), chopped – 2 tablespoons
- Capers or chopped pickles – 1 tablespoon (optional)
- Gluten-free Dijon mustard – 1 teaspoon
- Salt and black pepper – to taste
- Crushed red pepper or paprika – a pinch (optional)
- Serving options: gluten-free bread or crackers, butter lettuce leaves, or mixed greens
Instructions
- Prep the produce. Finely chop the celery, mince the onion, and dice the cucumber. Chop your herbs. Set aside.
- Mash the avocado. In a medium bowl, scoop in the avocado and mash it with a fork until mostly smooth with a few small chunks.
- Add the flavor base. Stir in lemon juice, Dijon mustard, olive oil (if using), and a pinch of salt and pepper. Taste it now so you can adjust the acidity and seasoning.
- Fold in the tuna. Drain tuna well to avoid a watery salad. Add it to the bowl and gently break it up, folding it into the avocado mixture.
- Add crunch and brightness. Mix in celery, onion, cucumber, and capers (if using). Sprinkle in the herbs. Fold gently to keep some texture.
- Season to finish. Taste and add more lemon, salt, or pepper as needed. Add a pinch of crushed red pepper or paprika for a little heat or color.
- Serve your way. Pile onto gluten-free toast or crackers, tuck into lettuce cups, or spoon over greens. Add extra herbs or a drizzle of olive oil on top if you like.