Spanish Dinner Salad (Ensalata De Marina)

1. 1

   In a large salad bowl, cut up the tomatoes and add the sliced onions.

2. 2

   Add bag of romaine lettuce.

3. 3

   Add avocado and the entire can of tuna, with the olive oil. If I only have tuna with regular vegetable oil, I usually drain out as much of the oil as I can before adding the tuna.

4. 4

   Sprinkle a couple pinches of sea salt over the salad.

5. 5

   Douse with balsamic vinegar and olive oil. I have never measured the amount, so whatever suits your tastes. I usually use more vinegar than oil since the tuna has olive oil.

6. 6

   Toss well and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.