Sometimes you just want a restaurant quality lunch without the restaurant. Well that’s how I was feeling one day when this zesty tuna topped salad with sliced hearts of palm, avocado and tomatoes was born. And it was delicious!
Serving for 2
1-2 handfuls fresh spinach
1-2 handfuls iceberg or romaine lettuce
2 hearts of palm, sliced
1/2 avocado, cubed
1 plum tomato
1 can tuna (in water), drained
3-4 tbsp fresh salsa (whatever is your favorite)
2 tbsp. lime juice
salt and pepper
fresh cilantro (opt.)
Wash and pat dry spinach and lettuce. Slice the hearts of palm, tomato and avocado. *The best way that I’ve found to peel and cube an avocado is to cut it in half, remove seed by slabbing with a knife and just lifting it out. Then take your knife and slice the avocado into cubes, without cutting through the skin. Then just take a spoon and scoop out your pre-cubed avocado chunks. Toss what you’ve got so far together. Salt and pepper. Drain a can of tuna packed in water and add your favorite or homemade salsa. place a big scoop of zesty tuna on top of the salad, drizzle lime juice over everything and garnish with fresh cilantro if you like.
Speak Your Mind