Keto tuna salad with avocado

An American seafood dish built on whole ingredients.

Servings: 2
Active time: 10 min
Total time: 10 min

Organic sourcing

Avocado can be more sustainable when sourced organic, as conventional farming can use significant pesticides.

Ingredients

• 1 can (150 g) tuna in water, drained
• 1 ripe avocado, diced
• 2 stalks celery, finely chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• to taste sea salt
• to taste freshly ground black pepper
• 1 tbsp fresh parsley, chopped (optional)

Method

1. In a medium bowl, combine the drained tuna and diced avocado.
2. Add the chopped celery to the bowl with the tuna and avocado.
3. Drizzle the olive oil and lemon juice over the mixture.
4. Season with sea salt and freshly ground black pepper to taste.
5. Gently fold all ingredients together until well combined.
6. If desired, sprinkle with fresh parsley before serving.

Notes

• For extra crunch, add a few chopped nuts or seeds.
• Keep leftover salad in an airtight container in the fridge for up to 2 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.