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
Why you will love this recipe:
Ingredients:
- canned tuna
- chickpeas
- purple onion
- hard boiled egg
- avocado
- dried cranberries OR green apple
- celery
- cornichons
- celery salt & ground pepper
- lemon
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:
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:
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
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.
Adding 2 hard boiled eggs, more tuna or cooked lentils will add more protein.
A chopped up green apple will add great crunch and sweetness to this salad.
Ingredients
- 2 units can solid white tuna packed in water
- ½ cup chickpeas drained and rinsed
- ½ cup celery chopped
- ⅛ cup cornichons chopped
- ½ cup chopped green apple OR
- ¼ cup dried cranberries
- 2 unit hard boiled eggs chopped
- ¼ cup purple onion chopped fine
- 1 unit avocado peeled, pitted and chopped
- ½ tsp celery salt
- ½ tsp black pepper
- 3 TBSP fresh lemon juice divided
- Thinly sliced lemon
- Celery leaves
Instructions
- 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.
