YOUR SOLIN GENERATED RECIPE
Tuna Mediterranean Salad with Lemon-Herb Dressing
Flaky wild-caught tuna tossed with crisp cucumbers and chickpeas in a zesty lemon-herb vinaigrette for a refreshing and vibrant crunch.
INGREDIENTS
6 oz Canned tuna in water
0.25 cup Canned chickpeas
2 cup Mixed baby greens
0.5 cup Cucumber
0.5 cup Cherry tomatoes
0.25 whole Avocado
1 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Drain the canned tuna and the chickpeas thoroughly.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper to create the dressing.
Dice the cucumber, halve the cherry tomatoes, and chop the fresh parsley.
In a large mixing bowl, combine the mixed baby greens, chickpeas, cucumber, and cherry tomatoes.
Add the drained tuna to the bowl and gently flake it with a fork.
Drizzle the lemon-herb dressing over the salad and toss gently to coat all ingredients evenly.
Top the salad with the diced avocado and fresh parsley before serving.