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- 2 ripe avocados - 1 can (drained) of tuna (about 5 oz) - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1 small celery stalk, finely chopped - 1/4 red onion, finely diced - 2 tablespoons fresh parsley, chopped - Salt and pepper to taste - Optional: 1/2 teaspoon garlic powder - Garnish with additional parsley or paprika - Drizzle with extra lemon juice for freshness I love to make this dish because it is fresh and healthy. Each ingredient plays a key role in the flavor. The creamy avocado pairs perfectly with the protein-rich tuna. Greek yogurt adds moisture and tang. Dijon mustard brings a nice zest. Lemon juice adds brightness, making each bite pop. Fresh vegetables add crunch and color. Celery gives a nice texture, while red onion adds a sweet bite. Parsley brightens the dish with its fresh flavor. You can use garlic powder for an extra kick, but it’s optional. When serving, I like to garnish with extra parsley. A sprinkle of paprika gives it a nice touch. Drizzling more lemon juice makes it even fresher. This dish not only looks great but tastes amazing too! This post covered how to make Tuna Salad Stuffed Avocados. We discussed key ingredients like avocados and canned tuna, plus seasoning options. I shared steps for prepping avocados, mixing the salad, and serving ideas. Tips on storage and meal prep ensure your dish stays fresh. You can even swap ingredients for unique flavors. Remember to experiment while keeping your health in mind. Enjoy making this tasty, nutritious meal!

Tuna Salad Stuffed Avocados High Protein

Discover a delicious and healthy twist on lunch with Tuna Salad Stuffed Avocados! These easy-to-make avocado halves are filled with a creamy tuna salad featuring Greek yogurt, crunchy celery, and fresh parsley, all seasoned to perfection. Perfect for a quick meal or snack, this recipe is not just tasty but also packed with nutrients. Click through to explore the full recipe and impress your taste buds today!
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Ingredients
  

2 ripe avocados

1 can ( drained) of tuna (about 5 oz)

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 small celery stalk, finely chopped

1/4 red onion, finely diced

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Optional: 1/2 teaspoon garlic powder

Instructions
 

Cut the avocados in half lengthwise and remove the pits. Carefully scoop out some of the avocado flesh to create a larger cavity for the filling (you can set the scooped avocado aside to use in the salad).

    In a medium mixing bowl, combine the drained tuna, Greek yogurt, Dijon mustard, lemon juice, chopped celery, red onion, and parsley. If using, add garlic powder and mix well.

      Gently fold the scooped avocado flesh into the tuna mixture. Season with salt and pepper to taste.

        Carefully spoon the tuna salad mixture into the avocado halves, generously filling each cavity.

          Arrange the stuffed avocados on a serving platter. Optionally, garnish with additional parsley or a sprinkle of paprika for an extra pop of color.

            Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 2

              - Presentation Tips: Serve on a bed of mixed greens for added color and crunch, and drizzle with a bit of extra lemon juice for freshness. Enjoy chilled!