CUCUMBER TUNA SALAD WITH AVOCADO (NO MAYO)

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Made with tuna, crunchy cucumbers, dill pickles, apple, pistachios, and creamy avocado, this tuna salad is just as good as the classic ones made with mayo. 

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Cucumber Tuna Salad with Avocado - Olivia Adriance

This Cucumber Tuna Salad with Avocado is a mayo-free version of the classic, with a few twists!

Nothing against mayo, but you simply don’t need it in this recipe.

Good olive oil, lemon juice, dill pickle brine, and grainy Dijon mustard create a bright, flavorful dressing that pairs so well with chunks of tuna.

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Chopped cucumbers, green onions, cilantro, and pistachios add variety, freshness, and a satisfying crunch. 

What might throw you off for a second are the diced apple chunks, BUT they add just a perfect touch of sweetness and crunch. 

If you’re a lover of tuna salad, this is one recipe you simply must try. Enjoy! 

Key Ingredients for Avocado Tuna Salad

A few pantry and fridge staples are all you need for this simple salad. Adjust it to your taste by adding more or less pickle brine, mustard, and lemon juice… and just trust me on the diced apple! 

Ingredients for Cucumber Tuna Salad with Avocado - Olivia Adriance
  • Tuna: Canned tuna is one of the easiest solutions for a high-protein meal. It’s quick, easy, and requires no prep! I love @wildplanetfoods albacore tuna. 
  • Olive Oil: Good, high-quality olive oil will make all the difference in your cooking. 
  • Lemon Juice: A bit of acid keeps this salad bright and vibrant. 
  • Dill Pickles: Briny, salty dill pickles are a flavorful punch that adds a great crunch. And some dill pickle juice helps balance the flavors of the rich tuna. 

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  • Mustard: Grainy Dijon mustard from @noblemade is one condiment I can’t live without. It’s great in salads like this, or coated on a piece of salmon like in this recipe
  • Cucumbers: A common ingredient for many tuna salads, fresh, crunchy cucumbers add a nice contrast to the creamy tuna. 
  • Apples: This may seem like an odd choice, but hear me out: My grandmother used to add chunks of apple to tuna salad, and now it’s basically a non-negotiable for me. It’s just the right amount of sweetness to cut through the acidic pickles and lemon juice. 
  • Green Onions: More mild than raw onions, green onions provide a crisp texture and a pop of freshness. 
  • Cilantro: If you aren’t a fan of cilantro, you can omit it or swap it for Italian parsley. 
  • Pistachios: A nice bite of salt and crunch is always a good thing. Not to mention, pistachios are one of the most protein-packed nuts. 
  • Avocados: You’ll want to gently fold the avocado slices in at the end to avoid overmashing them. I like having a few big chunks of avocado to scoop up with a gluten-free cracker. 

How to Make Tuna Salad with Avocado

Add the tuna to a bowl, breaking it up into small pieces using a fork. 

Next, add the olive oil, lemon juice, dill pickle juice, and Dijon mustard, and season with salt and pepper. Taste and add more seasoning as necessary.

Then, add the cucumbers, apple, green onions, cilantro, dill pickles, and pistachios, and mix to combine.  

Finally, add the avocado slices, seasoning the avocado before you mix it in, and then gently fold it in. Serve and enjoy!

More Tuna Salad Recipes: 

CUCUMBER TUNA SALAD WITH AVOCADO (NO MAYO)

Prep: 15 minutes
Total: 15 minutes
Servings: 6 servings
Prep a batch of this tuna salad for a week’s worth of healthy lunches. Serve between two pieces of bread, in a lettuce cup, or simply with a box of gluten-free crackers.
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Ingredients 

  • 3 cans tuna (I used Wild Planet Foods)
  • cup olive oil
  • 1 lemon, juiced
  • 2 heaping tablespoons dill pickle juice (from a jar of dill pickles)
  • 2 heaping tablespoons grainy dijon mustard (I used Noble Made)
  • Salt and pepper, to season
  • 2 small cucumbers, diced
  • ½ apple, diced
  • 2 green onions, thinly sliced
  • ½ cup cilantro, chopped
  • 2 dill pickles, diced
  • ½ cup pistachios
  • 2 avocados, cut into ½-inch chunks

Instructions 

  • Add the tuna to a bowl, breaking it up into small pieces using a fork.
  • Add the olive oil, lemon juice, dill pickle juice, and Dijon mustard, and season with salt and pepper. Taste and add more seasoning as necessary.
  • Add the cucumbers, apple, green onions, cilantro, dill pickles, and pistachios, and mix to combine. 
  • Add the avocado slices, seasoning the avocado before you mix it in, and then gently fold in. Serve with crackers and enjoy!

Notes

Tuna salad can be stored in an airtight container in the fridge for three to four days. The avocado slices may brown slightly, so feel free to gently fold them in right before you’re ready to eat. 

Nutrition

Calories: 371kcal | Carbohydrates: 14g | Protein: 20g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 378mg | Potassium: 735mg | Fiber: 7g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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