Dairy-Free No-Mayo Tuna Salad

Dairy-Free No-Mayo Tuna Salad

This elevated no-mayo high-protein tuna salad is packed with avocado, egg and crunchy celery, cornichons and green apple

A rectangular glass dish with tuna salad topped with a lemon

Why you will love this recipe:

  • This recipe delivers 19.6 grams of high quality protein
  • The tuna salad lasts for 3 days in the fridge- perfect for meal prepping
  • It’s great way to use up items you have in your fridge or pantry
  • Bright lemony flavors
  • Perfect -to go- lunch salad when you need a break from plain ole tuna
a white bowl with a lemon and tuna salad

Ingredients:

  • canned tuna
  • chickpeas
  • purple onion
  • hard boiled egg
  • avocado
  • dried cranberries OR green apple
  • celery
  • cornichons
  • celery salt & ground pepper
  • lemon
a blue bowl filled with flaked canned tuna

How to make no mayo high protein tuna salad:

Boil an egg for 9 minutes. Chill. Flake the tuna with a fork to break up into small pieces. Add into the tuna, celery salt & pepper, chopped celery, chickpeas, chopped cornichons, dried cranberries, chopped purple onion and finally the cooled hard boiled egg and avocado and finally a squeeze of lemon juice. Stir the entire mixture lightly with a fork. Chill for 30 minutes.

Pro- tips:

  • Use a fork to stir all the ingredients. You do not want to compress the egg or avocado.
  • Add fresh lemon juice for the brightest taste.
  • Squeeze lemon juice on the avocado before mixing it into the salad to prevent browning.
  • For best results, chill the salad for at least 30 minutes.

Other ways you can improve or alter this recipe:

  • Use other tinned fish- salmon, smoked trout and mackerel are ideal. Sardines may be a bit “too fishy” for this recipe.
  • Leftover cod, halibut, or whitefish make a great substitute
  • Add cream cheese for a smooth texture
  • Finely chopped carrots are a great substitute for celery or gherkins
  • Omit the cranberries if you want to have a lower sugar recipe

Other seafood salad recipes to try:

How to store leftovers:

Store leftover No mayo high protein tuna salad in an air tight glass or plastic container. I find glass works best because the fish smell does not permeate the container. This salad does not freeze well.

Frequently asked questions:

What is the nutritional information per serving:

Each serving has 19.6 grams of protein, 19.7 g carbs, 9.6 g fat (2.4 g sat fat), 502.4 mg sodium, 9.5g sugar, 464.2mg potassium, 18.3% daily vitamin C

How long can I store this salad?

This recipe will last up to 3 days in the fridge. The avocado will begin to brown if you do not add enough lemon juice.

How can I add even more protein to the recipe?

Adding 2 hard boiled eggs, more tuna or cooked lentils will add more protein.

I don’t have dried fruit. What else can I use?

A chopped up green apple will add great crunch and sweetness to this salad.

Dairy-Free No Mayo Tuna Salad

0 from 0 votes
Recipe by Meggen Wilson Course: LunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

0

minutes
Calories

231

kcal
protein

19.6

grams

This no mayo super high protein tuna salad is packed with avocado, hard boiled egg, crunchy celery and apple

Ingredients

  • 2 can 2 solid white tuna packed in water

  • 1/2 cup 1/2 chickpeas, drained and rinsed

  • 1/2 cup 1/2 celery, chopped

  • 1/8 cup 1/8 cornichons, chopped

  • 1/2 cup 1/2 chopped green apple OR

  • 1/4 cup 1/4 dried cranberries

  • 2 2 hard boiled eggs, chopped

  • 1/4 cup 1/4 purple onion, chopped fine

  • 1 1 avocado, peeled, pitted and chopped

  • 1/2 tsp 1/2 celery salt

  • 1/2 tsp 1/2 black pepper

  • 3 TBSP 3 fresh lemon juice, divided

  • Thinly sliced lemon.

  • Celery leaves

Directions

  • In a large bowl, add the tuna. Using a fork, flake the tuna well.
  • Using the fork, gently stir in the chickpeas, celery, cornichons, green apple or cranberries, hard boiled egg and purple onion.
  • Toss the avocado with 1 TBSP of the lemon juice.
  • Toss the avocado into the tuna mixture.
  • Add remaining lemon juice, celery salt and pepper.
  • Toss gently using the fork so as not to compress the ingredients.
  • Store covered in the fridge for 30 minutes to chill.
  • Serve with lemon slice or celery leaves as a garnish.

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