We are mid-way through January friends, which means any of you who started Whole30 on January 1 are already more than halfway done! Amazing!
As you know, I am personally not doing Whole30 but I absolutely love creating the most delicious and simple Whole30 approved recipes for really anyone to enjoy. The thing about Whole30 is that it sounds so much more intimidating and crazier than it is. We should be fueling our bodies with whole and real ingredients for more than 30 days. Of course there is no reason to be strict and eliminate foods like pancakes, pizza, etc. for forever, but it is great to get many of our meals in with all nutritious and wholesome foods.
This tuna salad is prepared with just a few ingredients and is served in AVOCADOS! Since bread is a no go on Whole30, we look to our good old friend, avocados, to hold the best dang tuna salad.
You can add scoops of the tuna into the avocado and eat it right out of the avocado! Or you can add it to a bed of greens and if you’re not on Whole30, add it to your favorite toast or tortillas!
To make the tuna salad you’ll need just a few ingredients and it will be ready in less than 5 minutes. Talk about an easy meal to prep. Jord and I make tuna salad for lunch a couple days a week. Especially when we are in a bind and need something fast.
What better way to eat tuna salad than making it Whole30 approved and made with just a handful of ingredients.
What ingredients are in my favorite tuna salad:
How to best serve this tuna salad recipe:
- If you want a low carb/whole30 option – serving it in the avocados is such a good idea. It adds more healthy fats to your meal and serves as a mini bowl of sorts
- I personally love eating tuna salad on a toasted piece of sourdough, a bagel or english muffin.
- You can also serve it over a bed of greens in a salad and with some crackers on the side for crunch.
A few other easy and healthy lunch recipes to make:Print
The Best Whole30 Tuna Salad (paleo)
The Best Whole30 Tuna Salad that takes 5 minutes to prep for an easy and healthy meal.
- Yield: 2-3 people 1x
- Gently open the can of tuna and let the excess liquid strain out
- Add the tuna to a medium bowl or tupperware of choice (I use tupperware when I am prepping this so I only dirty one dish)
- Add the mayo and black pepper and mix well with your fork (I usually mash it down with the fork)
- Fold in the celery, carrots and onions and mix well
- Cut the avocados in half and remove the pit (you can also shallow out the avocado and add some chunks to the tuna salad!)
- Add desired amount of tuna to the avocado and enjoy!
- *the tuna salad should be stored in the fridge and stays good for 3-4 days