Creamy Avocado & Tuna Salad

On a day when turning on the stove feels like too much, this salad is the answer: mash an avocado, stir in canned tuna, and lunch is basically done before the kettle would have even boiled.

Using avocado instead of a starchy binder keeps the recipe low-carb while still landing rich and satisfying — the natural creaminess of the avocado does most of the work that mayonnaise usually handles. Diced celery and red onion add crunch and a bit of sharpness to balance the richness, and a squeeze of lemon juice keeps everything tasting fresh.

Eat it straight from the bowl with a spoon, spread it over cucumber slices, or chill it for fifteen minutes if you prefer a firmer, cooler texture.