The tomatoes in this dish are key. Unless it is the middle of the local tomato season, don't mess with any other kind of tomato other than the vine-ripened cherry ones. Pairing this salad with a carrot soup is a divine meal.
Ingredients
1 T of olive oil
1/2 t of dried mustard
2 T of finely chopped red onion
1 t of dried dill (or 1 T of fresh dill)
1 cup of tomatoes, diced
1 ripe avocado, diced
1 t of lemon or lime juice
1 small can of albacore tuna, packed in water
2 cups of fresh baby spinach or romaine lettuce, chopped into bite size pieces
1/4 cup of chopped nuts (walnuts, pine-nuts, pecan, macadamia or almonds all work)
Whisk together the olive oil, mustard, onion and dill. Then stir in the tomato, avocado, lemon/lime juice. After well mixed, add in the tuna.
Arrange the greens on two plates. Spread the avocado-tuna mixture on to each bed. Sprinkle with the nuts and salt/pepper to taste.
Serves Two
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