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Keto Tuna Avocado Crunch Bowl

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A quick and easy low-carb tuna and avocado bowl with fresh veggies and crunchy toppings. Great for lunch or dinner, and no cooking needed.

Ingredients

Scale

  • 1 ripe avocado

  • 1 can tuna (5 oz, drained)

  • 1 cup shredded lettuce (iceberg or romaine)

  • ½ cup sliced cucumber

  • 2 tablespoons chopped red onion

  • 1 tablespoon chopped cilantro (optional)

  • Juice of ½ lime

  • 1 tablespoon roasted sunflower seeds

  • 2 tablespoons crushed pork rinds (optional)

  • 1 tablespoon chopped pickles or jalapeños

  • 1 tablespoon mayo (avocado oil-based if possible)

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste

  • Optional: few drops hot sauce or pinch of smoked paprika

Instructions

  • Cut the avocado in half, remove the pit, and scoop it into a mixing bowl. Mash lightly—keep it chunky.

  • Add drained tuna to the bowl. Break it up gently with the avocado.

  • Mix in red onion, lime juice, mustard, salt, and pepper.

  • In your serving bowl, place shredded lettuce and cucumber slices.

  • Spoon the tuna-avocado mix over the veggies.

  • Top with sunflower seeds, pork rinds (if using), and chopped pickles or jalapeños.

  • Drizzle mayo over the top. Add cilantro and hot sauce if using.

  • Serve fresh and eat right away.

Notes

  • Swap pork rinds with pumpkin seeds or almonds if you don’t have any.

  • You can use canned salmon or shredded chicken instead of tuna.

  • For extra heat, add jalapeños or chili flakes.

  • Store leftover tuna-avocado mix in the fridge with plastic wrap pressed against the top to reduce browning.

  • Best eaten fresh. Don’t store fully assembled bowl.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-tuna-avocado-crunch-bowl/