Tuna Salad Recipe- With Avocado Mayo


Over the last (almost) 2 weeks, I have been doing the autoimmune paleo protocol. It’s quite intensive, but also quite worth it! Seriously, I feel ten years younger. Mostly, I am doing this because I know I have some lingering food sensitivities and allergies and well–this is much easier than spending the next 2 + years in the doctors office trying to get it all squared away!

And the truth is, because of how much better I’m feeling, I know this experience is going to be invaluable.

Mama's Gone Natural (1)

So far, this tuna salad has been a big hit in my family (read: including my husband) and the good news, totally compliant with my new diet! Another thing I love about it, it is so simple, yet so tasty! I went the simple route only adding celery and carrots (because it’s what I had on hand).

Honestly, the secret to this recipe lies in the Avocado mayo.


AIP & Vegan Tuna Salad Recipe:

Ingredients (Serves 1):

  • One 5-6 oz can of tuna
  • A big dollop of avocado mayo
  • Half a Carrot stick, peeled and diced into small pieces
  • Half a Celery Stick, diced into small pieces
  • Any herbs you may want to add such as a generous pinch of chopped fresh dill, parsley or cilantro
  • Any other veggies (or even fruits) that you might like to add


  1. Mix all ingredients in a bowl, enjoy on lettuce wraps!

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