Thursday, March 12, 2009

Tuna Tomato & Avocado Salad

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.


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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