June 18, 2018
Main Dish, Salads, Fish/Seafood Salad,
Fish, Tuna, Vegetables, Mediterranean, Gluten-Free, Kosher, Low Carbohydrate, No Eggs, Non-Dairy more
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"Recipe source: Mediterran Fresh cookbook"
To make the dressing: Toast the cumin seeds in a skillet over low heat, stirring occasionally, until fragrant (1 minute or so). Grind the seeds in a spice mill, then whisk with the remaining ingredients (-pepper).
Broil, grill or flame-char the peppers until blackened on all sides. Place in a paper bag, close, and let steam for 15 minutes. When the peppers are cool enough to handle, peel them, remove the seeds, and slice into 1/2 inch strips OR use jarred roasted bell peppers, drained.
In a large bowl toss the greens, tuna, peppers and avocados with the dressing. Sprinkle the salad with olives and serve.
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