My husband is still on his 1-week "go-nowhere” vacation so we’ve been eating out a lot and I haven’t been in the kitchen much. Today we were out all morning and came back for a quick bite before leaving for Costco and miscellaneous errands. I was rummaging around our pantry and managed to pull off a beyond easy and super tasty lunch based around a simple “no lettuce” salad. Augment the salad with some toasted sprouted whole grain bread dipped in flax oil and shaved Parmesan cheese.
Avocado, Hearts of Palm and Tuna Salad with Tomato Vinaigrette
Serves: 2
1/4 cup sundried tomatoes, packed in extra virgin olive oil
1/4 cup flax oil (I recommend Barlean’s brand)
3 tablespoons balsamic vinegar
2 cloves garlic, chopped
1 teaspoon Dijon mustard
1 small can (6 ounces) albacore tuna, packed in water
1 avocado, chopped
1 jar (12 ounces) hearts of palm, chopped
Salt, to taste
Freshly ground black pepper, to taste
1.Place sundried tomatoes, flax oil, balsamic vinegar, garlic and Dijon mustard in a blender. Process until smooth and creamy.
2.Add remaining ingredients in a medium-sized bowl. Mix ingredients together. Drizzle vinaigrette on top. Serve.
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