Avocado Tuna Salad

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!

INGREDIENTS

• 15 oz tuna in oil, drained and flaked (3 small cans)
• 1 English cucumber sliced
• 2 large or 3 medium avocados, peeled, pitted & sliced
• 1 small/medium red onion, thinly sliced
• 1/4 cup cilantro (1/2 of a small bunch)
• 2 Tbsp lemon juice freshly squeezed
• 2 Tbsp extra virgin olive oil
• 1 tsp sea salt or to taste
• 1/8 tsp black pepper

DIRECTIONS

1. In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and 1/4 cup cilantro
2. Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and 1/8 tsp black pepper (or season to taste). Toss to combine and serve.

NUTRITIONAL FACTS

Serves 6

RECIPE SOURCE

This recipe comes courtesy of “Natasha’s Kitchen”

https://natashaskitchen.com/avocado-tuna-salad-recipe/