Tuna, Roasted Pepper & Avocado Salad
Recipe: #29749
June 18, 2018
Categories: Salads, Fish/Seafood Salad, Tuna, Mediterranean, Gluten-Free, Kosher Low Carbohydrate, No Eggs, Non-Dairy, more
"Recipe source: Mediterran Fresh cookbook"
Original is 4 servings
Ingredients
- FOR DRESSING
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (374.5 g)
- Calories 820
- Total Fat - 74.9 g
- Saturated Fat - 10.6 g
- Cholesterol - 11.1 mg
- Sodium - 476.1 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 9.9 g
- Sugars - 4.6 g
- Protein - 17.7 g
- Calcium - 125.5 mg
- Iron - 4.6 mg
- Vitamin C - 128.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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).
Step 2
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.
Step 3
In a large bowl toss the greens, tuna, peppers and avocados with the dressing. Sprinkle the salad with olives and serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
