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    Home » Healthy Gluten-free Recipes » Avocado Tuna Salad with Greek Yogurt (no Mayo)

    Avocado Tuna Salad with Greek Yogurt (no Mayo)

    Published: May 18, 2021 · Modified: Jun 5, 2022 by Tammy Overhoff

    Jump to Recipe Jump to Video Print Recipe

    If you’re looking for a healthy tuna salad recipe with no mayo, look no further! This quick and easy Avocado Tuna Salad uses avocado and Greek yogurt to create a creamy, delicious lunch salad recipe that’ll turn even the biggest mayo fan!

    avocado tuna salad with greek yogurt. No mayo healthy tuna salad recipe.

    I recently made a Greek yogurt chicken salad that includes avocado, and it’s one of my favorites! And it’s not just me who raves about that recipe! Readers love it too! It continues to be one of the most popular top-rated recipes on my site. 

    Anyway, I decided to create a Greek Yogurt and avocado tuna salad recipe using the same base as the chicken salad. I was a little nervous because, honestly, avocado and tuna didn’t seem like a natural fit, so I wasn’t sure what to expect.

    All I have to say is wow. This avocado tuna salad recipe is delicious, and the addition of Greek yogurt adds tang and another layer of creaminess. You’ll never miss the mayo.

    Reasons you’ll love this recipe

    • Low fat, low-carb, high protein, and gluten-free recipe – This tuna salad is the perfect recipe to keep you full without making you feel bloated.
    • Easy to make – All ingredients get mixed into one bowl and take less than 10 minutes to prepare.
    • Versatile – Switch up the flavors with spices, herbs, and other ingredients. For example, stir in some chipotle pepper or hot buffalo sauce for a spicy kick.

    Ingredients

    healthy tuna salad ingredients. Canned albacore tuna, avocado, greek yogurt, seasonings. relish, celery and onions, and lemon. No mayo in this recipe.

    Canned albacore tuna – Using a high-quality canned tuna fish such as Wild Planet tuna will give the best results. It is a little pricier but worth it. 

    Ripe avocado – A ripe avocado is a dark green color, and the skin gives to it when you lightly squeeze it. Learn how to freeze avocados to have on hand for this recipe and others.

    Plain Greek yogurt – To keep this recipe clean, I recommend using whole-fat or low-fat yogurt in this recipe. Light or fat-free yogurt includes too many additives, preservatives, and fillers.

    Dill relish – A little bit adds the perfect amount of extra flavor to this healthy tuna salad recipe.

    Onion powder, garlic powder, salt, and pepper – my favorite seasoning blend to add flavor to the creamy base.

    Red onion and celery – these vegetables add a layer of crunch and fresh flavor to this creamy avocado tuna salad.

    Lemon – Using lemon juice will add a fresh flavor while also working to keep the avocado from browning too fast. You can also use lime juice.

    You can find the best price on high-quality canned tuna and spices online at Thrive Market. You can learn more in my Thrive Market Review.

    FAQs

    Is canned tuna good for weight loss?

    Yes! Canned tuna is a low-carb, high protein food that is low in calories – it will keep you full between meals helping you eat less.

    Canned tuna is easy to obtain, affordable, and delicious in various weight loss recipes, including the avocado tuna salad recipe you’ve landed on today.

    Does tuna go well with avocado?

    Absolutely! Avocado is like a blank canvas and takes on the flavors of the spices and other ingredients used in the recipe. It also adds a delicious creaminess.

    What’s a good substitute for mayonnaise in a tuna salad recipe?

    I’m showing you how to swap avocado and Greek yogurt for mayo in this healthy tuna salad. You can also use all Greek yogurt or all avocado if you want. You can also use hummus as a creamy base.

    Which is better, tuna in oil or water?

    Tuna in water is preferred because it has fewer calories and fat, but both will work in this recipe. Tuna in olive oil offers more good fats, but it’s higher in calories.

    no mayo tuna salad in a wheat wrap on a plate with greens.

    Cooking Tips

    100% customizable – the recipe I’m sharing is an excellent base. However, if you don’t have one of the ingredients or want to add something else, then go for it. 

    Other crunchy vegetables to use:

    • Shredded or chopped carrots
    • Chopped cucumber
    • Chopped bell peppers
    • Edamame
    • Bean sprouts

    Other spices or sauces to use:

    • For a Mexican flair, add a couple of teaspoons of this homemade taco seasoning, easy enchilada sauce, chipotle peppers in adobo sauce, or taco sauce.
    • Stir in some teriyaki or soy sauce for Asian flavor.
    • Are you feeling Greek? Stir in feta cheese and add a teaspoon of dried oregano to the spice mix.

    Honestly, you can get creative with this tuna salad recipe so just have fun with it.

    Stir in spices and flavors into the creamy base – I find this blends better than trying to stir everything together after adding the tuna.

    You can use all greek yogurt or all avocado – If for some reason you don’t like, or have one of the base ingredients, then leave it out and add more of the one that you have. The flavor and texture will be a little different, but it’ll still be delicious.

    Healthy Substitutions

    • Keep it low carb – Serve this in a lettuce wrap or simply eat with a fork to enjoy all the protein without any carbs.
    • Make it dairy-free – I haven’t used non-dairy substitutes in this recipe, but some readers have said it works well. Let me know if you do.
    • Add nuts – pecans and almonds are my favorite. Any nut will work to add crunch, flavor, protein, and healthy fats.
    • Switch up the relish – This recipe is good with dill or sweet relish. You can also add a little dijon mustard for extra flavor.
    • Add fresh herbs – Fresh dill, cilantro, or basil are tasty.
    healthy tuna salad on a bed of greens

    How to Serve

    One of my favorite things about this avocado tuna salad is there are many ways to eat it.

    • On bread, of course. I’ve even made tuna melts using this recipe.
    • In a wrap. Low-carb wraps are good too.
    • Lettuce wraps. To keep all the carbs away.
    • Stuff the tuna salad in a tomato or zucchini boat.
    • Eat with crackers or tortilla chips.
    • Or just grab a fork and dig in.

    How to Make Avocado Tuna Salad with Greek Yogurt

    step by step collage showing how to make healthy tuna salad.
    • Start with making the creamy base. Remove the avocado from the skin and discard the pit. Place the avocado into a large bowl and mash. 
    • After mashing the avocado, stir in the Greek yogurt and mix until smooth and creamy.
    • Slow stir in the seasoning and relish. Give the base a taste, and add more salt, pepper, and spices if needed. If you’re adding other flavors to this tuna salad recipe, then do so during this step. 
    • Last, stir the onion, celery, and tuna into the avocado and greek yogurt mixture. Squirt in the lemon juice and give the tuna salad another taste for seasoning.
    • Serve immediately or store in the refrigerator.

    How to Store

    This recipe is best consumed the day you make it. However, you can store it in an airtight container in the refrigerator for 2-3 days. If you’re going to keep it the maximum time, then I recommend adding the total amount of the lemon juice to prevent the avocado from browning. The avocado will brown slightly but, don’t worry, the tuna salad will still be tasty.

    You can’t freeze this tuna salad recipe.

    Avocado Tuna Salad with Greek yogurt and no mayo

    Avocado Tuna Salad With Greek Yogurt Recipe (No Mayo)

    If you’re looking for a healthy tuna salad recipe with no mayo, look no further! This quick and easy Avocado Tuna Salad uses avocado and Greek yogurt to create a creamy, delicious lunch salad recipe that’ll turn even the biggest mayo fan!
    4.72 from 14 votes
    Print Pin Rate
    Course: Lunch, lunch recipe, Snack
    Cuisine: American
    Keyword: avocado tuna salad, avocado tuna salad with greek yogurt, greek yogurt tuna salad, healthy tuna salad
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4
    Calories: 176kcal
    Author: Organize Yourself Skinny

    Equipment

    • Large mixing bowl
    • Mixing spoons

    Ingredients

    • 1/2 cup mashed avocado this is about 1-2 avocados depending on the size
    • 1/2 cup plain greek yogurt this is equal to a 5.3 ounce container of yogurt
    • 1/2 teaspoon granulated garlic
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon black ground pepper
    • 1 tablespoon dill relish can also use sweet relish
    • 2 4-ounce cans of high-quality tuna fish, in water drained
    • 1/2 cup chopped celery stalk
    • 1/2 of a medium red onion chopped into small pieces
    • Juice from 1/2 of a lemon

    Instructions

    • Start with making the creamy base. Remove the avocado from the skin and discard the pit. Place the avocado into a large bowl and mash. 
    • After mashing the avocado, stir in the Greek yogurt and mix until smooth and creamy.
    • Slow stir in the seasoning and relish. Give the base a taste, and add more salt, pepper, and spices if needed.
    • Last, stir the onion, celery, and tuna into the avocado and greek yogurt mixture. Squirt in the lemon juice and give the tuna salad another taste for seasoning.
    • Serve immediately or store in the refrigerator.

    Video

    Notes

    How to store this recipe
    This recipe is best consumed the day you make it. However, you can store it in an airtight container in the refrigerator for 2-3 days. If you’re going to keep it the maximum time, then I recommend adding the total amount of the lemon juice to prevent the avocado from browning. The avocado will brown slightly but, don’t worry, the tuna salad will still be tasty.
    You can’t freeze this tuna salad recipe

    Nutrition

    Calories: 176kcal | Carbohydrates: 10g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 342mg | Fiber: 4g | Sugar: 4g

    Other Healthy Lunch Recipes

    • Turkey Club Ranch Wrap
    • Greek Yogurt Chicken Salad
    • Chickpea Avocado Mash with Feta
    • Cobb Salad Wrap
    • Italian Beef Wrap

    Have you tried this Avocado Tuna Salad with Greek Yogurt Recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!

    Sharing is caring!

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    Healthy Gluten-free Recipes, Healthy Low Carb Recipes, Healthy Sandwiches and Wraps, Healthy Seafood Recipes, Lunch Recipes, Recipes

    About Tammy Overhoff

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

    Reader Interactions

    Comments

    1. KierKap says

      May 03, 2019 at 2:59 pm

      5 stars
      This recipe is amazing! I don’t taste like I was watching what I eat! I will make this so often! Thank you!!!!

      Reply
    2. VickySkene says

      January 21, 2018 at 9:28 pm

      If you ditch the bread and put on a bed of lettuce or spinach, you got an awesome keto friendly lunch.

      Reply
      • Tammy Kresge says

        January 24, 2018 at 9:35 am

        Yes, I agree! I enjoy this with a fork and veggies.

        Reply
    3. Doug C. says

      April 27, 2017 at 4:28 pm

      5 stars
      This is delicious! The Greek yogurt works very well — not watery, so fine for sandwiches. Works as a salad, too — omit the avocado from the mix, increase the yogurt by about 50%, and serve with sliced avocado and tomatoes.

      Reply
    4. Ashley Murray says

      December 21, 2016 at 7:24 pm

      I loved this recipe! I was looking for a healthier tuna salad recipe that didn’t call for mayo and this was even better than I expected. The avocado/Greek yogurt base is delicious and I’ve actually started using it to substitute mayonnaise for other recipes as well. I didn’t think the salad would save well for two days as the recipe says because of the avocado, but it saves GREAT! And it’s such a versatile recipe. You can add some wasabi for some spice or even use chicken instead of tuna. This is definitely a new favorite lunch recipe in our house.

      Reply
    5. Melanie says

      November 02, 2016 at 12:00 pm

      4 stars
      I’m going to try this for lunch today with homemade yogurt and an overripe avocado. Thanks!

      Reply
    6. Dairy-Free Chick says

      September 08, 2016 at 10:27 am

      Is there a good dairy-free yogurt option?

      Reply
    7. Katia says

      July 19, 2016 at 3:31 pm

      5 stars
      Hi! I made this recipe today as I was looking for something light and fast to make. I had a really ripe avocado and greek yogurt, which I love. I also had two cans of tuna leftover from a dip I made for a friend’s party and went overboard buying tuna cans. I am not really fond of canned tuna but decided to give this a try. I must say this was DELICIOUS and will looking forward to eating more tuna like this. Thanks for sharing! You are awesome!

      Reply
      • Tammy says

        August 01, 2016 at 8:06 am

        So happy you liked it! it’s one of my favorites!

        Reply
    8. Risa says

      May 04, 2016 at 1:25 pm

      I freaking love this tuna, and make it regularly. So delicious with no guilt.

      Today I had no celery so I subbed half a diced Granny Smith apple. Yum!

      Reply
    9. Jessi a says

      January 27, 2016 at 10:57 am

      Can y out freeze it?

      Reply
      • Tammy Kresge says

        May 01, 2017 at 4:10 pm

        I wouldnt freeze this recipe.

        Reply
    10. Risa says

      October 17, 2015 at 2:03 am

      So good!!! This is going to be my new go-to tuna recipe. I left out the lemon because I was running late, and it was still delicious for dinner on Nut Thins.

      Reply
    11. Renee says

      October 12, 2015 at 1:49 pm

      5 stars
      Made this for lunch today, I use the tuna that you can buy in a bag. I am trying to get away from all things in tin cans. Also, I added jalapeño peppers. We like a little heat in everything! I put mine over romaine lettuce and hubby made sandwiches. So good and healthy

      Reply
    12. Karen says

      September 11, 2015 at 9:03 am

      I’ve tried this recipe with both tuna and chicken and love it. Was wondering if this recipe could be frozen… By april next year I will have 2kids under 2 and was hoping to freeze some. Any thoughts?

      Reply
    13. Leah says

      August 26, 2015 at 6:46 pm

      4 stars
      I put this on a wrap, and it’s really good if you dip it in olive oil and vinegar dressing! I’m gonna tweak the amounts a little to give some more flavor next time…looks like some great suggestions on here.

      Reply
    14. Sarah Hodges says

      June 04, 2015 at 11:36 am

      5 stars
      I made this am in love! I changed the amounts an omitted a bit and it was still good.

      ½ of a ripe avocado
      ½ cup plain greek yogurt
      ½ teaspoon granulated garlic
      ½ teaspoon onion powder
      ¼ teaspoon salt
      ¼ teaspoon black ground pepper
      1 (12 oz) can of drained chicken
      1 celery stalk, chopped into small pieces
      tbs of chopped yellow onion

      Reply
    15. crystal says

      May 12, 2015 at 12:37 am

      If you dont have lemon can you sub red wine vinegar to prevent browning? If I made this in the evening, would it work for 2 days lunches ahead of time, tomorrow and the following day? thank you

      Reply
    16. Amberly says

      April 22, 2015 at 7:04 am

      Any recommendations on substitutes for someone allergic to ALL dairy products?

      Reply
    17. Shaun says

      April 16, 2015 at 6:15 am

      5 stars
      Loving it ! Thank you so much for this awesome recipe.
      Its easy to prepare, quick, simple and yet it is delicious.
      Ingredients are easily available too !

      BR,
      Shaun
      All the way from Malaysia

      Reply
    18. Gail says

      April 02, 2015 at 4:49 pm

      5 stars
      Made this for lunch today using tuna. Was SO good..added a little more dill relish only because I like it. Excellent on crackers or wheat bread.

      Reply
    19. bridget says

      February 27, 2015 at 12:40 pm

      Does it really take two hours to make the base?

      Reply
      • Amy says

        March 08, 2015 at 5:19 pm

        I think that’s referencing her note in step 5 that this tastes better if you can let it sit for a couple hours after mixing (in the fridge, naturally) so that the flavors will meld together.

        Reply
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