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prep time
5 min
cook time
0 min
ready time
5 min
Keto Broccoli Mushroom Avocado Tuna Salad
Make this tuna salad packed with veggies for a filling lunch or component to a meal with multiple courses. This salad is heavy on the mayo, so it’s great for loading up on keto sandwich bread or scooping on the side of your summertime dinner. Adding chunky pieces of broccoli, mushroom, and avocado keeps this recipe satisfying to your stomach without going overboard on animal protein.
Jessica L.
Net Carbs
3.1 g
Fiber
4 g
Total Carbs
7.4 g
Protein
9.6 g
Fats
27.9 g
308 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Broccoli Frozen Unprepared
4 ounce
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
2 ounce
Avocado
2 ounce
Canned Tuna
½ can - each 5 ounce net weight
Mayonnaise
4 tablespoon
Dijon Mustard
1 teaspoon
Olive Oil
1 teaspoon
Lemon Juice
2 teaspoon
Salt
⅛ teaspoon
Black Pepper, Ground
⅛ teaspoon
Green Onions
1 tablespoon, chopped
Recipe Steps
steps 1
5 min
Step 1
In a bowl, combine chopped THAWED broccoli, cremini mushroom, avocado, and drained tuna. Gently fold these ingredients with all remaining ingredients to make the salad. Serve immediately or wrap and refrigerate for later.
Comments
Ashink86 4 years ago
Wow, this is amazing! I never would have thought to mix all of these ingredients for a cold salad but I love them all individually, so why not give it a try?! I also added a few chopped walnuts on top and so good!