The Creamy Mayo Swap You Should Be Making Tuna Salad With

Tuna and mayo go together like peanut butter and jelly, Batman and Robin, and Lucy and Ethel. It's a tried and true combo that has remained popular for 200 years, and there's no reason to mess up a good thing. But what if you could switch out tuna salad's second-most important ingredient for something just as creamy, but loaded with healthy nutrients and rich flavor? Avocado is the creamy mayo swap your tuna salad needs, and after you try it you may never go back to mayo.

There are many ways to upgrade your favorite tuna salad recipe, but avocado might be one of the simplest and healthiest changes you can make to traditional tuna salad. Avocados have more potassium than bananas; are high in fiber, which is linked to weight loss; and contain vitamin E, which might help protect your brain against Alzheimer's disease. Not only are these fruits proven to be good for you, but they're delicious, too. The nutty taste and buttery texture of an avocado is just what your tuna salad has been looking for all these years.

It couldn't be simpler to swap out your mayo for avocado. Start by picking out the perfect fresh avocados at the grocery store. Or, you can use pre-prepped avocado, which is available at most stores in individual serving sizes. If you're using fresh avocados, start by mashing the avocado thoroughly.

Choose your favorite canned tuna. Chunk white albacore has a mild flavor that mixes well with other flavors and comes in small pieces, making it a tuna salad-friendly choice. Use the same amount of avocado that you would of mayo. For example, if you were using two tablespoons of mayo for your recipe, you would simply swap it out for two tablespoons of avocado. Avocado has a thicker consistency than mayo, so if it feels like your tuna salad is on the dry side, simply add more avo.

A quick note about avocado: Avocados oxidize, which means they start to turn brown as soon as the flesh of the fruit hits the air. Don't be alarmed if your tuna takes on a brown hue the next day, or even a few hours after you make it. It's safe to eat. If you want to keep your avocado from oxidizing, you can try adding some lemon juice to it. Another way to keep it looking fresh is to cover it tightly in plastic wrap. This will keep the air out, and keep it bright and green.

There is an unending selection of tasty add-ins you can add to your tuna and avocado salad, from traditional ingredients like celery or onion to more creative choices, like apples or paprika. Because avocado is so versatile, there's no need to change any of the other ingredients when making your favorite tuna salad recipe, unless you so desire.

Tuna salad with a little crunch can't be beat. If you're not a fan of celery or onions, you can find that same satisfying snap in foods like pickles or even cucumbers (simply dice them and mix them into the salad). Toasted nuts are fantastic in tuna (you've probably had tuna salad with toasted walnuts before, but give pecans a try). Add crunch and a little extra fresh flair to the flavor with diced bell peppers. You can also increase the crunch and healthy fats with seeds like sunflower or pumpkin.

If you want to kick it up a notch, add some Dijon mustard, sriracha, or jalapeños to the mix. Looking for a little added sweetness? Add fruit, like apples, grapes, or even pineapple. But just know that once you swap in that avocado, you may never go back to the original.