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Paleo Tuna Salad with Avocado

Posted on Aug 9, 2014 | 0 comments

Paleo Tuna Salad with Avocado

Paleo Tuna Salad (with Avocado)


This easy, no-cook Paleo Tuna Salad recipe demonstrates that you need not be dependent on mayonnaise to add flavor to “deviled” fish or meat dishes. Using avocado and olive oil creates a delightfully creamy texture. The addition of a bit of pickle brine or fermented vegetable juice, adds salt, tang and a dose of healthy probiotics to the dish.


The juice, or brine, from naturally fermented vegetables or pickles (from a brand such as Bubbies, cured without vinegar) can be used to easily add healthy probiotics to any dish which benefits from a salty taste. Don’t throw the juice away when you are done with your fermented pickles! Keep it in the fridge to be used later. A much better use of the brine containing lactobacillus probiotic , which naturally occurs in the fermentation process, is to drink it, use it in salad dressings (in place of vinegar), or use it in any recipe that can use a bit of salty, tangy taste. Those of us who are lactose intolerant, use tricks like this to incorporate beneficial probiotics that others get via kefir, yogurt or other probiotic dairy sources.


This Paleo Tuna Salad recipe can easily be double or tripled of you need to serve a larger group. Just add the amounts below for each can of tuna used. It tastes delicious on toasted slices of my Paleo Seeded Bread.


 Paleo Tuna Salad with Avocado


  • Prep time:  3 min.
  • Cook time:  0
  • Servings:  2


  • 1 can tuna
  • 1/2 a ripe avocado
  • 1 tsp. olive oil
  • 1 tsp. fermented vegetable or pickle brine
  • 1 tsp. dill pickle relish
  • salt and pepper to taste


(Payton’s Paleo 30 Day Challenge friendly)

1) Mash up avocado and mix with other ingredients.


That’s it. So simple, easy and delicious. Paleo Tuna Salad with Avocado tastes great on a bed of romaine lettuce, or served on toasted slices of my Paleo Seeded Bread.


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