Green Goddess Tuna Salad

Creamy avocado green goddess dressing tossed with tuna and topped on a crunchy cabbage slaw.

This recipe is , , , , with main ingredient


I recently made this recipe for lunch and it was so good I had to film and video and post a blog. Creamy and tangy green goddess dressing smothered on tuna that’s spiked with sweet raisins and crunchy celery. The green goddess dressing has one whole avocado and some yogurt in there, which makes it really creamy and tangy.

If you are looking for another lunch recipe, try my low carb chicken salad.

How To Make Green Goddess Dressing

To be honest, this was my first time making green goddess dressing, it it was epic! I looked up a few recipes online and then put my own spin on it. The best parts of the dressing were the avocado and yogurt, they made from an uber creamy dressing.

the dressing recipe is crazy easy, just toss all the ingredients in a blender and then check for seasoning. A big handful of mixed herbs, I used parsley, dill, mint, and fennel tops from my garden. To make the dressing really creamy I added 1/2 cup of yogurt, watch the video to see one of my fave brands from the grocery store.

The rest of the dressing ingredients are lemon juice, capers, stone ground mustard, one garlic clove, realy good EVOO, salt, and pepper.

Blend it all up and check for seasoning. You may need more salt or lemon. The color of the dressing is brilliant!

Toss the tuna with most of the dressing, and then toss the cabbage and carrot slaw with the rest of the dressing and some more EVOO, lemon, salt, and pepper. Enjoy!

tuna salad
Creamy green goddess dressing


Green Goddess Tuna Salad

Course: lunch
Cuisine: American
Keyword: green goddess, tuna, tuna salad
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 5 servings
Author: Bobby Parrish

Creamy avocado green goddess dressing tossed with tuna and topped on a crunchy cabbage slaw.



For The Dressing:

  • 1 avocado
  • 1/2 cup yogurt
  • 1 teaspoon stone ground mustard
  • Juice of half lemon
  • One large handful of mixed fresh herbs like parsley, mint, dill, chives
  • 1.5 teaspoons extra virgin olive oil
  • 1 garlic cloves
  • 1 teaspoon of capers
  • 1 teaspoon caper brine
  • 1/4 teaspoon salt
  • Few cracks black pepper

For The Tuna Salad:

  • 4 cans tuna skipjack or chunk light
  • 1/4 cup raisins
  • 1/2 cup celery chopped
  • Juice of half lemon
  • Salt & pepper

For The Salad:

  • 3 cups green cabbage shredded
  • 3/4 cup carrots grated
  • Extra virgin olive oil
  • Juice of half lemon
  • Salt & pepper


  1. To make the dressing, add all ingredients to a blender and blend on high until smooth and creamy. Check for seasoning, you may need more salt or lemon. Set aside.
  2. Open and drain the cans of tuna and add them to a large bowl. Add the raisins, celery, lemon, 1/4 teaspoon salt, and a few cracks of pepper. Mix well and toss with most of the dressing. Set aside.
  3. In a separate bowl, add the shredded cabbage , grated carrots, 2 teaspoons olive oil, lemon juice, 1/4 teaspoon salt, few cracks of pepper, and the remaining green goddess dressing. Mix well.
  4. Scoop some cabbage slaw on the bottom of a plate and top it with a scoop of tuna. Enjoy!

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