Healthier living, one day at a time!

Avocado Tuna or Chicken Salad

Prep Time

15 minutes

Prep Notes

Time saver:  used canned tuna or salmon or leftover chicken from last night's dinner!

Cooking Time

0 minutes


2-4 servings


2 cans of flaked light tuna, salmon or chicken

1 ripe avocado
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 red apple, chopped
1/4 cup chopped, toasted walnuts
1 T pickle juice (or water-if using increase salt slightly)
1 tsp dried dill
1/2 tsp dijon mustard
1/4 tsp cumin
salt and pepper, to taste


  1. In a large bowl, mash up avocado with the back of a fork or potato masher.
  2. Add in tuna, celery, red onion, apple and walnuts. Mix well.
  3. Add in pickle juice, dried dill, dijon, cumin and salt and pepper. Mix well.
  4. Serve on Ezekial bread or lettuce cups, top on salad or eat plain.
  5. Will keep up to 1 week in refrigerator.


You can make this recipe with either tuna or chicken, canned or chopped, depending what you have on hand.  Avocado adds a creaminess and added fiber and monounsaturated fats.  Walnuts give you an extra dose of valuable Omega3 fatty acids!  If you use a lacto-fermented pickle juice, you have added probiotics that are good for the gut!