summer salad #4
If you’re lucky to find yourself at a cottage this summer, here is the perfect
salad for a leisurely lunch on the dock. It packs a little sweet, a little salty and a big punch of protein with tuna, chickpeas and feta. After her first mouthful,
Alison declared me “the queen of salads.” Now you can be queen, too.
Greek salad with tuna and strawberries
organic mesclun
dill cucumbers
avocado
yellow pepper
cherry tomatoes
red onion
oil-cured Beldi olives (black olives with wrinkled skin)
chickpeas
feta cheese
canned tuna
strawberries
for the dressing:
extra virgin olive oil
balsamic vinegar
maple syrup
dijon mustard
dried oregano
Eat with good friends and enjoy the view!