The act of turning everyday meats like chicken into “salads” began in the 1930s as a way to preserve them and make them last longer! To feed more people with less food, the meat was shred into thin strips and blended with lard and cheap vegetables like onions in order to help keep everyone full.
We like the idea of keeping people fuller for longer, but we’re not so crazy about the lard, so we recommend you try this recipe for tuna salad, made with avocado! It’s just as filling without the bad fats, loaded instead with the good ones!
|Nutritional Analysis||Per Serving|
|Total Fat||16 g|
|Saturated Fat||1 g|
This recipe comes courtesy of “Natasha’s Kitchen”