Avocado Tuna Salad

This avocado tuna salad is loaded with crispy bacon and eggs, all tossed with lemon and oil. It includes some of my all-time favorite ingredients and it’s super easy to make!

Enjoy this creamy salad on its own or on toast.

Why I Love This Avocado Tuna Salad

• You can add anything you want to this salad! Add some fried cranberries, goat cheese, corn, or roasted peppers.
• It’s so creamy! You don’t need mayo or any creamy dressings. The avocado gives it a smooth and creamy texture.
• Makes fantastic leftovers. Place any leftovers in an air-tight container and refrigerate for up to 2 days.
• It’s low carb and keto-friendly.
• You can have this for lunch, brunch, or dinner! It’s super filling.

Ingredient Notes

Avocados – I prefer small ripe Hass avocados, but feel free to use whatever you have on hand.

Tuna – I used tuna packed in oil because it’s what I prefer but use any type of canned tuna.

Cilantro – If you’re not a fan of it, use fresh parsley instead.

How To Make

1. Drain the liquid from the tuna cans.
2. Add the tuna, crispy bacon, hard-boiled eggs, red onions, avocado, and cilantro to a large bowl.
3. Season generously with salt and pepper, add some fresh lemon juice, oil, and mix well.

Top Tips For The Perfect Salad

• Use good quality tuna and ripe avocados!
• Season generously with salt and pepper, although the bacon is salty, the rest of the ingredients are very bland if not properly seasoned.
• If you don’t like lemon, use limes or your favorite vinaigrette.
• Heres a great tutorial on how to bake bacon and how to boil eggs.

More Delicious Salads

• Avocado Chicken Salad
• Shrimp Cobb Salad
• Tomato Avocado Salad
• Southern Potato Salad

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