Avocado Tuna Salad

Do you ever eat lunch only to find yourself hungry again hours later? It’s likely because there’s simply not enough fat in your diet. (I promise, fat won’t make you fat.) It’s dietary fat that helps increase satiety and decrease sugar cravings. (I’m talking about healthy, real food fats… not Crisco.)

This avocado tuna salad is the perfect lunch to keep you full and satisfied. No need to serve it up in the avocado if you don’t have time or space. Simply put it in Tupperware and add it to a lettuce leaf for a low carb, high fat avocado tuna salad option.


Picture compliments of thehonoursystem.com




1 avocado

1-3 Tbsp olive oil

1 lemon juiced, to taste

1 tablespoon chopped red onion

1/2 tablespoon chopped flat leaf parsley

5 ounces canned tuna (packed in olive oil or water is OK)

unrefined sea salt and pepper to taste


1. Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about 1/4-inch thick on each half.

2. Add olive oil, lemon juice, onion and parsley to the avocado in the bowl and mash together.

3. Add tuna, salt and pepper, and stir to combine.

4. Taste and adjust if needed.

5. Fill avocado shells with tuna salad and serve.

Recipe Notes

Recipe adapted from cookeatpaleo.com

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