This easy and creamy Keto Avocado Tuna Salad is a quick, nutritious meal perfect for lunch or a light dinner. Made with fresh ingredients like avocado, tuna, and lime, it’s packed with flavor and healthy fats. Enjoy it on its own, in lettuce wraps, or with low-carb crackers for a simple, delicious, and satisfying bite!
Ingredients Needed
- 2 medium avocados
- 2 tbsp lime juice
- 4 cans tuna (5 oz each / 142g each, drained; use a mix of chunk light and solid white albacore)
- 1/4 cup (4 tbsp) fresh cilantro (chopped)
- 3 tbsp celery (finely chopped)
- 3 tbsp red onion (minced)
- 1 tbsp jalapeños (optional, minced; add 1-2 tbsp more to taste)
- 1/2 tsp sea salt (to taste)
How To Make Low Carb Keto Avocado Tuna Salad
- Mash the avocado: In a bowl, mash the avocados with lime juice and sea salt until smooth.
- Mix the ingredients: Add the tuna, cilantro, red onion, celery, and jalapeños (if using). Stir well, breaking apart any large tuna pieces.
- Adjust seasoning: Taste and add more salt or jalapeños if needed.
- Serve: Enjoy immediately on its own or with lettuce wraps.
Recipe Tips
- Use Ripe Avocados: Soft, ripe avocados make the salad creamy and easy to mash. If they are too firm, let them sit at room temperature for a day or two.
- Drain the Tuna Well: Too much liquid can make the salad watery. Press out as much water or oil as possible before mixing.
- Chop Ingredients Small: Finely chop the red onion, celery, and jalapeños so they blend well with the tuna and avocado. This makes every bite balanced and flavorful.
- Mix Gently: Stir everything gently to keep some texture in the avocado and prevent it from turning into a paste.
- Serve Fresh: This salad tastes best right after making it. If storing, cover tightly with plastic wrap touching the surface to prevent browning.
How To Store Leftovers?
- Refrigerate: Let the avocado tuna salad sit at room temperature for a few minutes before storing. Transfer it to an airtight container and press plastic wrap directly on the surface to prevent browning. Keep in the fridge for up to 2 days. Stir before serving.
Nutrition Facts
Serving Size: 1 cup
- Calories: 332
- Total Fat: 16g
- Total Carbohydrate: 10.3g
- Dietary Fiber: 7.1g
- Sugars: 1.3g
- Protein: 38.4g
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Low Carb Keto Avocado Tuna Salad
Description
This easy and creamy Keto Avocado Tuna Salad is a quick, nutritious meal perfect for lunch or a light dinner. Made with fresh ingredients like avocado, tuna, and lime, it’s packed with flavor and healthy fats. Enjoy it on its own, in lettuce wraps, or with low-carb crackers for a simple, delicious, and satisfying bite!
Ingredients
Instructions
- Blend the base: In a blender or food processor, combine the cream cheese, sour cream, lemon juice, and Old Bay seasoning. Blend until smooth.
- Fold in the crab: Using a spatula, gently fold in the lump crab meat and chopped chives. Be careful not to over-mix—keeping some lumps of crab gives the dip great texture.
- Chill and serve: Transfer the dip to a bowl, cover with plastic wrap, and refrigerate until ready to serve. Enjoy with cucumber slices, celery sticks, or keto-friendly crackers!
Notes
- Use Fresh Crab for Best Flavor: Fresh lump crab meat gives the best taste and texture. If using canned crab, drain and squeeze out excess moisture to avoid a watery dip.
- Soften the Cream Cheese: Let the cream cheese sit at room temperature for 15–20 minutes before mixing. This makes blending easier and prevents lumps.
- Don’t Over-Mix: Gently fold in the crab to keep its texture. Over-mixing can break it down and make the dip too smooth.
- Chill for Better Flavor: Let the dip sit in the fridge for at least 30 minutes before serving. This helps the flavors blend and makes it even tastier.
- Adjust Seasoning to Taste: Old Bay seasoning adds great flavor, but start with a small amount and add more if needed. You can also mix in a little garlic powder or hot sauce for extra kick!
Low Carb Keto Avocado Tuna Salad
