Ingredients for Spanish Dinner Salad Ensalata De Marina
- Romaine Lettuce
- Tuna In Olive Oil
- Roma Tomatoes
- Onion
- 1 ripe avocado, diced
- 1/4 teaspoon sea salt (or to taste)
- 2 tablespoons balsamic vinegar
- Extra Virgin Olive Oil
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How to Make Spanish Dinner Salad Ensalata De Marina
- In a large salad bowl, dice the 2 large tomatoes and add the thinly sliced 1/2 red onion.
- Add 5 oz of chopped romaine lettuce.
- Add the diced avocado and the 5 oz can of tuna. If using tuna packed in vegetable oil, drain as much oil as possible before adding.
- Sprinkle 1/4 teaspoon of sea salt (or to taste) over the salad.
- Drizzle 2 tablespoons of balsamic vinegar and 1 tablespoon of olive oil over the salad.
- Adjust the amount of balsamic vinegar and olive oil to your preference. (Note: Since the tuna already contains olive oil, you may prefer more vinegar.)
- Gently toss all ingredients to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
8g
Fat
5g
Carbs
1g