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Stuffed Avocado Salad

Stuff tuna salad in fresh avocado bowls for the perfect lunch . Get the recipe

Stuffed avocados are the perfect lunch any time of year. I love mine with creamy and crunchy tuna salad. What a pairing! This is such a gut-healthy meal. You get good fats and fiber from the avocado, omega-3 fatty acids from the tuna and quercetun from red onion. If you put it all on a bed of bitter greens, like Dr Gundry recommends for all your food, then you get the added fiber and polyphenols from those greens as well. You can't go wrong with arugula.

For the tuna, be sure to choose wild catch packed in either olive oil or water. Avoid soy bean oil, which is really common in canned fish. Seed oils like sunflower and soy, are too high in omega-6 fatty acids and bad for your heart.

As for the mayonnaise in the tuna salad, it's best to make your own with olive oil and omega-3 or pasture raised eggs. But in a pinch, choose Prima Kitchens mayonnaise made with avocado oil. The eggs in this mayo are not compliant, but were only using a little bit to moisten the salad and bring all the ingredients together.

Let's make this delicious and nutritious stuffed avocado salad.


The Recipe


1 Ripe Avocado (peeled, pitted and halved)

1 can Wild Caught Tuna

1 tablespoon Red Onion (diced finely)

1 Celery Rib (diced finely)

1 teaspoon Lemon Juice

1 tablespoon Mayonnaise

Salt and Pepper to taste

1 large handful Arugula (tossed olive oil and lemon juice, salt and pepper)

Step 1: Prepare the salad bed

Prepare avocados by slicing in half from stem to bottom, removing pit and peeling. Set aside. Next, in a medium bowl, toss a large handful of arugula in about 1 tablespoon each olive oil and lemon juice. Season to taste, and set aside.

Step 2: Make tuna salads

In another medium bowl, add drained tuna, diced onion and celery, lemon juice, mayo, and seasoning. Stir together until creamy.

Step 3: Assemble salad

Onto a cold salad plate, pile the dressed arugula. Add your prepared avocados. Finally, spoon tuna salad into avocado hollows.

If you'd like to add another dimension of tangy savory flavor, shave a little Parmigiano-Reggiano cheese on top.


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