In a medium bowl, mix the tuna, green onion, diced carrot, garlic powder and salt.
Next, add in the diced avocado and lemon juice. Mix to combine. You can mash the avocado up more if you prefer a creamier consistency or leave some chunks of avocado present.
Serve on a sandwich, wrap, lettuce wrap, salad or crackers!
*Use tuna packed in water rather than broth or oil to lower fat and sodium consumption.
*Dice the carrots very finely if serving this salad to toddlers or young children to make it easier to chew and prevent any potential choking hazards.
*Use a ripe avocado to ensure a nice creamy texture. You want to look for an avocado that's lightly soft but does not feel “mushy” to the touch.
*If storing in the fridge, tightly wrap the tuna salad with saran wrap to prevent the avocado being exposed to oxygen which can accelerate browning. Store in the fridge for no longer than two days.
Calories: 163kcal | Carbohydrates: 7g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 346mg | Potassium: 461mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1932IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg