Mediterranean salad with tuna, cheese, avocado and olives

2 servings
15 min

How to make Mediterranean tuna salad cheese and avocado? Prepare all the necessary products that are listed in the recipe. Any leaf salads can be used instead of Iceberg sheets. Take tomatoes seasonal, fleshy and juicy, with them the salad will be much tastier. Onions for similar dishes I usually use red or white salad, they are softer than ordinary bulb onions. Wash vegetables in cold water, dry with a napkin.

Narvite lettuce leaves with your hands in large arbitrary pieces, or cut with a knife. At tomatoes, cut off the fastening points of the peduncle. Grind the tomatoes in small cubes. Send the tomatoes and leaves to a deep salad bowl.

Cut the avocado in half along, remove the bone, peel. Cut the avocado into small cubes or rectangles, add to the tomatoes and iceberg.

Drain the brine from the cheese, cut the feta into small cubes or mash with your hands. Cut the onions into thin half rings or feathers. Lightly mash the tuna with a fork so that the pieces are preserved and the porridge is not obtained. Send everything to the salad bowl.

Add the olives to all components. For the brightness of the finished salad, I used green and black fruits. Rinse the greens, dry and finely chop. Fresh basil, dill and parsley are good for salad. Add to the salad bowl. Pepper at will.

Stir the salad, let it brew for about five to ten minutes and serve to the table.

A delicious, hearty snack is ready!