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Super Delicious Keto Avocado Tuna Salad Recipe

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This Keto Avocado Tuna Salad is super delicious, quick and easy to make and has become a staple in my house as one of my favorite recipes for lunch almost every single week. What I love the most about this recipe is the creaminess of the avocado without having to add any mayonnaise.

Avocados with leaves on a white backgroundThere was a time when you couldn’t get me to to even look at an avocado let alone eat one. And yet now I am constantly coming up with a variety of ways  where I can use it as part of my ketogenic lifestyle. The avocado is rich in potassium, fiber, powerful antioxidants and heart-healthy fats. 

My choice of tuna for this salad is a solid white albacore in water but if you prefer chunk light tuna in oil or water you can use that too. The avocado is the #1 ingredient in this recipe and should be soft and ripe to add that creamy texture to it. 

You can start with the basic recipe below but can you can also add in  in other ingredients like hard boiled eggs, olives, bell pepper, crumbled bacon,walnuts, slivered almonds, tomatoes, cheese or whatever you like. The same can be said for the seasonings too. I often add a little balsamic vinegar, lemon juice, lime juice and occasionally will add some turmeric, Italian seasonings or paprika. 

However you decide to serve this avocado tuna salad I have no doubt you’ll find yourself making it a regular basis. That’s just how good it is!!

Another great salad recipe you might want to try is my Keto Turkey with Veggies and Feta Cheese

Recipe for Keto Avocado Tuna Salad


1 can (5 oz.) solid white albacore tuna in water drained and flaked
1 medium avocado peeled, sliced and diced
1/2 oz chopped red onion
1 1/2 oz. diced celery
3 3/4 oz. diced mini cucumber
1 tbsp. extra virgin olive oil
1 tbsp. Bragg’s apple cider vinegar
1/8 tso, garlic powder
1/8 tsp. onion powder
1-2  tbsp. chopped fresh parsley or cilantro
salt and pepper to taste


  1. In a medium bowl, combine: drained tuna, diced avocado, cucumber, celery, red onion and cilantro or parsley.
  2. Drizzle with 1 Tbsp extra virgin olive oil, 1 Tbsp. Bragg’s apple cider vinegar, 1/4 tsp. onion powder, 1/4 tsp. garlic powder and season with salt and pepper to taste.  Toss to combine. Serve immediately.

**NOTE: If you prefer the texture to be a little creamier mix the ingredients with a fork or spoon until the avocado is slightly mashed. 

Nutrition Facts:

Calories: 565
Total Carbs: 19g
Net Carbs: 7g
Fat: 41g
Protein: 37g

Keto avocado tuna salad

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