Paleo Riviera Tuna Salad

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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

Recipe uploaded with Shop'NCook for iPhone.

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