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No-Mayo, High-Protein Tuna Salad with Greek Yogurt & Avocado Recipe

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3.9 from 5 reviews

This No-Mayo, High-Protein Tuna Salad combines the creamy texture of avocado and Greek yogurt with the bright flavors of cucumber, green olives, fresh dill, and lemon juice. It's a healthy and satisfying alternative to traditional tuna salad, perfect for a nutritious lunch or light dinner. Packed with protein and healthy fats, this salad is delicious served in lettuce wraps or on whole grain toast.

Ingredients

Main Ingredients

  • 120 grams canned tuna (packed in water) (about 4 ounces)
  • 1/2 medium-sized avocado
  • 1/4 cup plain Greek yogurt
  • 1/2 cup English cucumber, diced
  • 1/4 cup green olives, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 lemon, juiced
  • 1 tsp garlic powder
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Vegetables: Dice the English cucumber finely and chop the green olives and fresh dill. Set these ingredients aside for mixing later.
  2. Mash the Avocado: In a large mixing bowl, mash half a medium-sized avocado until smooth and creamy, which will act as a binder and add healthy fats to the salad.
  3. Add Remaining Ingredients: To the mashed avocado, add the canned tuna (drained thoroughly), Greek yogurt, diced cucumber, chopped olives, chopped dill, lemon juice, and garlic powder. Season with salt and pepper to taste.
  4. Mix Thoroughly: Mix all the ingredients together until well combined, ensuring the tuna is evenly coated with the creamy avocado and yogurt mixture. Adjust seasoning with more salt, pepper, or lemon juice if needed.
  5. Serve: Scoop the tuna salad into lettuce wraps, use as a filling for sandwiches, or enjoy with crackers for a healthy, protein-packed meal.

Notes

  • You can substitute lemon juice with lime juice for a different citrus flavor.
  • If you prefer a spicier kick, add a pinch of crushed red pepper flakes or a dash of hot sauce.
  • Use iceberg or romaine lettuce for wraps, as they provide a good crunch and support the filling.
  • This salad can be stored in an airtight container in the refrigerator for up to 2 days; the avocado may brown slightly but is still safe to eat.
  • For an extra protein boost, add a hard-boiled egg or substitute tuna with canned salmon.

Find it online: https://recipefeastful.com/no-mayo-high-protein-tuna-salad-with-greek-yogurt-and-avocado-recipe/