Our healthy and quick low carb tuna with avocado salad recipe takes only 5 main ingredients (excluding pantry staples and spices) and 5 minutes to make. No baking is required for this Low Carb salad recipe. It’s a perfect light and refreshing tuna salad recipe during the hot summer months. Each serving packs just 2 net carbs, but 11 grams of healthy fat.
Hate cilantro? Sub It Out. Many readers have an aversion to cilantro (there’s a gene that makes it taste like soap!) so if that applies to you – feel free to sub in fresh dill or parsley. We use whatever herb is fresh in our refrigerator.
Tuna With Avocado Salad
This tuna with avocado salad can be eaten alone or made into a lettuce wrap by plating it on a few butter lettuce leaves. You could also use it as a keto sandwich filling by placing it between two chaffles. Need to reserve calories and/or fat? Serve it open-faced on one Chaffle vs two.
TIP- the salt will draw out the water from the cucumber, so wait until you’re about to serve or eat to salt.
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Healthy and Easy Tuna With Avocado Salad
- 1 5 oz. Can Tuna Packed in Water or Oil (Drained) (*Note 1 and 2)
- 1 Large Avocado (Diced)
- 1/2 Cup Diced English Cucumber
- 1/4 Cup Diced Red Onion
- 2 Tbsp Chopped Fresh Cilantro *(Note 3)
- 1 Tbsp Olive Oil
- Tbsp Fresh Lemon Juice
- 1/2 tsp Sea Salt
- Black Pepper (To Taste)
- Add all of the ingredients to a large bowl and gently toss, with two large spoons, to combine.
- Enjoy immediately or store in the refrigerator (in a covered bowl) for up to 2 days.
- Nutritional information reflects tuna packed in water.
- Make sure to drain well. The smaller amount of water/oil the better.
- Feel free to sub in parsley or dill.
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