Aggie's Kitchen

Avocado-Tuna Spinach Salad

Avocado-Tuna Spinach Salad |

I’ve been slightly obsessed with avocados lately. I can’t get enough of them really. A couple of months ago my mom brought me a few of hers from her Costco haul and stuck them in my fridge…I was skeptical of how they would keep but I have to tell you, it has been a game changer. They keep well and longer in the fridge and I just try to remember to pull out my avocado at least a few hours before I’m going to use it to get it down to room temperature.

Another game changer? This green little gadget. I’m not one to collect gadgets unless they are super practical…this avocado cutter/pitter/slicer is amazing. (I won it in a giveaway years ago and just came across it unopened, so glad I did!!)

Avocado-Tuna Spinach Salad |

I’ve been adding avocado to salad recipes like this one and smeared on toast for a while, but recently I tried mixing it with tuna as a mayo replacement and for an extra nutritional protein boost. Yet, another game changer. If you love avocado and tuna you will love this recipe (or should I say “non-recipe”)! Throw it on a salad like this Avocado Tuna Spinach Salad or on some multigrain bread or with some crackers. It’s a great (quick) protein packed lunch (or dinner) option.

Nutritional note: don’t be afraid of the fat in avocados. Avocados are full of MUFAS (monounsaturated fatty acids) and our bodies need and benefit from them in countless ways. Dr. Oz even says it’s great for fat loss – best news I’ve heard all day! 😉

(More benefits of avocados found here.)

Avocado-Tuna Spinach Salad |

Print Recipe

Avocado Tuna Spinach Salad

Yield: makes 2 salads


  • For the Avocado-Tuna Mix
  • 1 can chunk light tuna, drained well
  • 1 small avocado, sliced
  • 1 teaspoon fresh lemon juice
  • salt and pepper to taste
  • For the Salad:
  • fresh spinach leaves
  • carrot matchsticks or shredded carrots
  • mini sweet peppers, sliced
  • sliced almonds (not pictured, optional)
  • drizzle of olive oil and splash of balsamic vinegar


  1. In a small bowl combine tuna, avocado and lemon juice by mashing together with a fork. Season with salt and pepper.
  2. In 2 salad bowls add spinach leaves, carrots, sliced peppers and sliced almonds. Divide avocado-tuna mixture into both salads. Dress your salads to your liking with olive oil and balsamic vinegar. Go easy on the olive oil to save calories!

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17 Responses to “Avocado-Tuna Spinach Salad”

  1. Liz @ The Lemon Bowl posted March 24, 2014 at 9:02 am

    That’s such a smart idea to keep them in the fridge!! I have the worst luck with avocados. Love this salad!

  2. Erin | The Law Student's Wife posted March 24, 2014 at 9:13 am

    Oooooo I love my avocado slicer. Thanks for reminding me to add these green guys to my grocery list and great tip about the fridge too!

  3. Ali | Gimme Some Oven posted March 24, 2014 at 9:56 am

    LOVE this, Aggie! Gorgeous colors, and my kind of ingredients. Looks great!

  4. Gaby posted March 24, 2014 at 10:49 am

    Sounds like the perfect lunch!

  5. Samantha @FerraroKitchen posted March 24, 2014 at 12:14 pm

    We LOVE avocados here! Maybe it’s a Cali thang? We eat them by the buckets..hahah

  6. RunEatRepeat posted March 24, 2014 at 2:29 pm

    Avocados are my favorite!!

  7. Valerie | From Valerie's Kitchen posted March 24, 2014 at 8:44 pm

    I love this idea, Aggie. I’m all about avocados but never once thought to combine them with tuna. I have (and love) that OXO avocado slicer. All those OXO gadgets are so cool!

  8. Tracey posted March 25, 2014 at 9:59 am

    Aggie, do you have a simple vinaigrette recipe for one?

    • Aggies Kitchen posted March 25, 2014 at 10:15 am

      Hi Tracey, I usually just mix a tablespoon (or two) of olive oil with equal amount of vinegar (balsamic or red wine), sometimes I add a spoon tip of mustard or honey depending on what mood I’m in. You could add a small pinch of salt and pepper or dried Italian herbs to it too. I like to use small jelly or mason jars or a small tupperware to shake it up. I love making vinaigrettes with empty jelly or mustard jars and use up the remnants for flavor, I just stick to the equal parts oil and vinegar and adjust the rest. I like vinegar but most vinaigrettes usually have a bit more oil in them so it’s up to you.

      Hope that helps! 🙂

  9. Tracey posted March 25, 2014 at 10:20 am

    Yes, that does..thank you!!

  10. Christine from Cook the Story posted March 25, 2014 at 10:38 am

    This really is a power salad… and I love your avocado slicer!

  11. Wanda @MySweetZepol posted March 25, 2014 at 3:53 pm

    I love avocados and tuna, must try this recipe. Salads are my obsessions specially during the hot weather.

  12. Kelly Senyei | Just a Taste posted March 25, 2014 at 9:11 pm

    Yum! Love this combo, Aggie, but never thought to try it!

  13. Joanna posted April 4, 2014 at 7:28 am

    This is a great, simple recipe! I hope you don’t mind that I’ve added it to my list of easy-to-make veggie recipes on my blog (pointing people here of course). You can find it here: Hope that’s ok!

    • Aggies Kitchen posted April 6, 2014 at 8:44 am

      thank you!

  14. Jill Roberts posted July 28, 2017 at 3:29 am

    Hi, gorgeous photos! This avocado tuna spinach salad is definitely healthy salad. Avocado rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium. That’s why i prefer avocado:) Thx for sharing!


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