Ingredients and Weight:
- Ripe avocados: 4 (1 pound)
- Canned tuna, drained: 2 (12-ounce) cans
- Celery, finely chopped: 1 cup
- Red onion, finely chopped: 1/2 cup
- Mayonnaise: 1 cup
- Plain Greek yogurt: 1/2 cup
- Dijon mustard: 1 tablespoon
- Lemon juice: 2 tablespoons
- Fresh dill, chopped: 2 tablespoons
- Salt and black pepper to taste
Preparation Time:
20 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cut the avocados in half, remove the pits, and scoop out the flesh into a large bowl. Mash the avocados with a fork until smooth.
- Add the drained tuna, celery, red onion, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dill, salt, and black pepper to the bowl. Stir gently to combine.
- Taste and adjust seasonings as desired.
- Cover and refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 250 per serving (1/8 of the recipe)
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 400mg
- Total Carbohydrates: 12g
- Dietary Fiber: 5g
- Sugar: 3g
- Protein: 15g
Dish Characteristics:
- Creamy, refreshing, and flavorful
- Rich in healthy fats from avocado and tuna
- Perfect for summer picnics, potlucks, or as a light lunch
User Comments:
- "This avocado tuna salad is a game-changer! It's so creamy and delicious, and the tangy lemon juice and dill give it a perfect balance of flavors."
- "I love that this salad is so easy to make and customize. I added some chopped capers and fresh parsley for a little extra crunch and flavor."
- "This salad is a hit with my family. They love the creamy avocado and the flaky tuna. It's a great way to get them to eat their vegetables."
- "I served this salad with crackers and it was the perfect appetizer. It was light and refreshing, and everyone loved it."
- "This is my go-to salad for summer gatherings. It's always a crowd-pleaser and I love that it's so healthy and satisfying."
Special Precautions and Tips:
- If you're using fresh tuna, make sure it's sushi-grade or cook it before adding it to the salad.
- To make a vegan version of this salad, replace the tuna with cooked chickpeas or lentils.
- For a spicier salad, add a pinch of cayenne pepper or chopped jalapeño.
- If you don't have Greek yogurt, you can use regular yogurt or sour cream instead.
