This is an easy lunch that has it all – veggies, good fats, protein, and lots of flavor. It’s pretty to look at too! This is just my take on a regular old tuna salad, but instead of mayo, I’ve used avocado and olive oil for the fat. It’s surprisingly creamy and has a depth of flavor that I really like. Use your good olive oil here because the taste does come through.
I subscribe to Barefoot Contessa’s advice for garnishing dishes – I like them to look like what they’re going to taste like, so people know what to expect. You can expect lemon flavor and bite from the pepper and onion, hence the peppered lemon slice. Plus it just looks purty.
Colorful Tuna Avocado Salad
this recipe is paleo
12 oz. solid white tuna, drained
2 tbsp good olive oil
1 small avocado
juice and zest of 1/2 lemon
1 celery rib
10-12 cherry tomatoes
1/2 small red onion
1/2 tsp salt
1/4 tsp pepper
How to make it
- Chop celery and onion into small, uniformly-sized pieces and place into a large bowl. Halve the cherry tomatoes and add them. Then add the drained tuna.
- In a separate bowl, add the lemon zest, lemon juice, olive oil, avocado flesh, salt, and pepper and mix together well. How mushed you make the avocado is up to you. I still like a bit of texture.
- Combine the dressing with the tuna and veggies. Mix well. I like to use my (clean) hands for this, it makes it easier to mix them without totally smushing the tuna into paste, so you still get some chunks in there.
- Refrigerate or serve immediately.
Help me out
I’d love for you guys to test this recipe for me. I am writing a paleo cookbook and at some point will probably have an organized recipe testing system, but for now, I’d just love to know what you think. If you make this, please leave me feedback in the comments!