Begin by gathering all your ingredients for the No-Mayo High-Protein Tuna Salad. Dice half of an English cucumber into small, uniform pieces and chop the green olives and fresh dill. Set these vibrant ingredients aside on a clean cutting board.

In a large mixing bowl, slice a ripe avocado in half, remove the pit, and scoop the flesh into the bowl. Using a fork or a potato masher, mash the avocado until it reaches a smooth and creamy consistency.

Add 1/4 cup of plain Greek yogurt to the mashed avocado, stirring well to combine until the mixture is creamy and cohesive. Next, incorporate the diced cucumber, chopped olives, fresh dill, the juice of half a lemon, and 1 teaspoon of garlic powder into the bowl.

Sprinkle with salt and pepper to taste, and stir until everything is well-blended and vibrant.

Once your No-Mayo High-Protein Tuna Salad is mixed to perfection, it’s time to serve! Scoop generous portions into crisp lettuce wraps, use it as filling for whole-grain sandwiches, or mound it atop your favorite salad greens.

If you have any leftovers, transfer the salad into an airtight container. Store it in the refrigerator for up to 1-2 days.