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Lunch recipe · from the recipe book

Lemon-Dill Tuna Salad Pitas with Avocado

Bright, creamy lemon-dill tuna salad with crunchy cucumber and celery tucked into soft pita halves spread with lime-mashed avocado.

Lemon-Dill Tuna Salad Pitas with Avocado

Ingredients

  • 11½ oz330 gLight tuna, canned in water, drainedflaked
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 1½ tbsp20 gLemon juice
  • 1 cup sprigs8 gFresh dillchopped
  • 2 tsp10 gYellow mustard
  • 2 stalks80 gCeleryfinely diced
  • 3 tbsp chopped30 gRed onionfinely diced
  • 1 tbsp10 gCaperschopped
  • ½ tsp1 gBlack pepper
  • 1 whole200 gAvocadopitted and scooped
  • 2 tsp10 gLime juice
  • ⅛ tsp1 gSalt
  • 4 large pitas256 gWhole-wheat pitahalved into pockets
  • ½ medium (8 in.)150 gCucumberthinly sliced
  • 2 cups chopped90 gRomaine lettuceshredded
  • ¾ cup chopped150 gTomatoesthinly sliced

Steps

  1. Prepare the vegetables first: finely dice the celery and red onion, chop the dill and capers, thinly slice the cucumber and tomato, and shred the romaine.
  2. In a medium bowl, stir together the Greek yogurt, lemon juice, mustard, dill and black pepper to make the dressing.
  3. Add the tuna, celery, red onion and capers to the dressing and fold until evenly coated.
  4. In a small bowl, mash the avocado with the lime juice and salt until mostly smooth to make the avocado spread.
  5. Open each pita half and spread the inside with the avocado spread, using about one eighth of it per half.
  6. Line each pita half with the romaine, cucumber and tomato, dividing them evenly among the eight halves.
  7. Spoon the tuna salad into the pita halves, dividing it evenly, and serve two halves per person.

Contains: Milk, Fish, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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