No mayo here. Hearty, healthy ingredients like Greek yogurt and sweet bell peppers will make this avocado tuna salad your new favorite lunch.
Canned tuna is a pretty love it or hate it food. Obviously, I fall in the love it category, even though I’m not a fan of eating it plain. In the past few years I’ve started to substitute Greek yogurt for mayonnaise and sour cream in a lot recipes, so I decided to give it a shot here, too. I’m also on an avocado kick, so I tossed some of that in, too.
I love making my tuna more hearty by adding all kinds of diced vegetables. I just go with whatever I have on hand, which usually consists of diced jalapeño (from a jar), sweet bell pepper in any color, and red onion. Sometimes, if I have it, I’ll throw in celery and cucumbers, too. I love the crunch and the texture those vegetables add.
I don’t care for much for celery or sweet relish, which is why you won’t find either of those in this recipe. You can totally add those if that’s what you’re into, but I love it just the way it is. My favorite ways to eat avocado tuna salad are with pita bread or crackers, like the cracked pepper and olive oil Triscuits from the pictures.
Avocado Tuna Salad
2 tbs. non-fat plain Greek yogurt
1/2 an avocado
1/2 a sweet bell pepper, finely diced
2-3 tbs. red onion, finely diced
1 tbs. diced jalapeño (if desired)
1/4 tsp. salt
1/4 tsp. garlic powder
1 can tuna
In a medium bowl, mash the avocado and Greek yogurt together using a fork. Add the bell pepper, onion, jalapeño, salt, and garlic powder. Mix well. Stir in the tuna until it’s well incorporated.
Store in the refrigerator in an airtight container for two to three days.
If you’re looking for easy, healthy recipes, you’ll want to check out vegetable fried rice and garlic green beans.
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