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Paleo Riviera Tuna Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
1/4 cup | olive oil |
1/4 cup | balsamic vinegar |
1/2 teaspoon | minced garlic |
1/4 teaspoon | dried oregano |
• Sea salt and freshly ground pepper, to taste | |
2 tablespoons | capers, drained |
6 cups | baby greens |
4–6 cups | baby greens |
1 can (6-ounce) | albacore white tuna packed in water, drained |
1 cup | canned garbanzo beans, rinsed and drained |
1/4 cup | pitted Kalamata olives, quartered |
2 | Roma tomatoes, chopped |
To make the vinaigrette, whisk together the olive oil, balsamic vinegar, garlic, oregano, salt, and pepper until emulsified. Stir in the capers.
Refrigerate for up to 6 hours before serving.
Place the baby greens in a salad bowl or on individual plates and top with the tuna, beans, olives, and tomatoes.
Drizzle the vinaigrette over all and serve immediately.
Serves 4
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