YOUR SOLIN GENERATED RECIPE
Tuna Avocado Salad with Lemon-Herb Dressing
Flaky wild-caught tuna tossed with creamy avocado and crisp vegetables in a zesty lemon-herb vinaigrette for a bright and refreshing crunch.
INGREDIENTS
8 oz Canned tuna
0.5 whole Avocado
2 cups Mixed greens
0.5 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
1 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Drain the tuna thoroughly and place it in a medium mixing bowl, breaking up any large chunks with a fork.
Dice the avocado into bite-sized pieces and add it to the bowl, then finely mince the red onion for a subtle bite.
In a small glass jar, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until emulsified.
Pour half of the dressing over the tuna and avocado, gently mashing the avocado to create a creamy texture that binds the salad.
Slice the cucumber into half-moons and halve the cherry tomatoes to add a burst of freshness.
Layer the mixed greens on a large plate or in a bowl, then top with the prepared cucumbers and tomatoes.
Scoop the creamy tuna and avocado mixture over the bed of greens and finish by drizzling the remaining lemon-herb dressing over the top.