Low Carb Keto Avocado Tuna Salad

I’ve made every sad tuna salad under the sun. You know the type—mayo-heavy, flavor-light, and somehow still unsatisfying. But then I mashed avocado into it and everything changed.

This version is creamy, fresh, protein-packed, and full of healthy fats that actually keep you full without spiking blood sugar. Whether you scoop it with a spoon, wrap it in lettuce, or pile it onto a low-carb cracker, it hits the sweet spot between lazy and legit.

Why This One Works So Well

• No mayo bomb – The avocado gives you creaminess and fat without the heavy, greasy aftertaste.
• Lime and jalapeño bring life – Bright and spicy cuts through the richness. You won’t miss the bread.
• Massive protein hit – Thanks to 4 full cans of tuna, this is a muscle-feeding lunch that won’t leave you snack-hunting by 3 p.m.
• Keeps it keto – Just 3.2g net carbs per serving (yes, including the onion).

What I Used (And Why It Worked)

• Avocados (2 medium) – Creamy texture, healthy fats, and fiber. Helps bind without mayo.
• Lime juice (2 tbsp) – Keeps the avocado from browning and adds brightness.
• Canned tuna (4 x 5 oz cans) – I like a mix of chunk light and solid white albacore for both texture and flavor. Drained very well.
• Fresh cilantro (¼ cup) – Herbal boost. Skip if you’re a cilantro-hater.
• Celery (3 tbsp, finely chopped) – Crunch without the carbs.
• Red onion (3 tbsp, minced) – Sharp flavor, but not overpowering if you chop it fine.
• Jalapeños (1 tbsp, optional) – Adds heat. I go up to 2 tbsp for kick.
• Sea salt (½ tsp, or to taste) – Essential for balance.

Keto Swaps That Actually Work

Swap	Notes
No onion?	Sub with 1 tsp onion powder or chives to keep flavor and cut carbs.
Hate cilantro?	Try parsley or basil instead, or just skip it.
Tuna alternatives	Chicken works, but it’s drier—add a spoon of sour cream if needed.

What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Watery salad	Tuna wasn’t drained enough	Squeeze it like your macros depend on it (because they do)
Bland bites	Uneven chopping = uneven flavor	Chop everything fine so it distributes evenly
Brown avocado	Stored without surface cover	Press plastic wrap right on the salad when storing

How to Make It (Step-by-Step)

1. Mash the avocado in a large bowl with lime juice and salt until creamy but still a little chunky.
2. Add tuna, breaking up large pieces with a fork.
3. Mix in cilantro, celery, red onion, and jalapeño (if using). Stir gently—don’t make guacamole.
4. Taste and adjust salt or heat.
5. Serve immediately in lettuce cups, cucumber boats, or just eat it straight like I do.

Tracking tip: I portion this into 4 equal servings—about 1 heaping cup each. Makes macro logging dead simple.

Keto Cooking Tricks That Help

• I mash my avocado with lime before adding anything else—easier to control texture.
• For extra protein, sometimes I toss in a hard-boiled egg, chopped fine.
• I mix this right in a glass storage container = one less dish to wash.

Meal Prep Notes That Matter

• Fridge: Lasts up to 2 days max. Beyond that, it browns and tastes meh.
• Storage trick: Press plastic wrap directly onto the surface of the salad. No air = less browning.
• Freezing? Nope. Avocado and tuna don’t survive the thaw.

The Questions I Always Get

Can I use mayo too?
Totally. Add 1–2 tbsp if you want a hybrid version. I like Primal Kitchen’s avocado mayo for clean ingredients.

Will this spike blood sugar?
Very unlikely—super low net carbs, high in fiber and fat. But always test if you’re sensitive to onions or stress spikes.

Is it good for meal prep?
For a day or two, yes. But after 48 hours, it’s not worth it. The flavor and texture go downhill fast.

Nutrition Facts

Serving Size: 1 cup

• Calories: 332
• Total Fat: 16g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 420mg
• Total Carbohydrate: 10.3g
• Dietary Fiber: 7.1g
• Sugars: 1.3g
• Net Carbs: 3.2g
• Protein: 38.4g

Check out More Recipes:

• Low Carb Keto Cold Crab Dip
• Low Carb Keto Cucumber Noodles
• Low Carb Keto Tahini Sauce Recipe