4 red skinned potatoes, quartered
3 hard-boiled eggs, quartered
1 cup cooked green beans, trimmed
3 plum tomatoes, chopped
1 head romainne lettuce, chopped
1/2 cup canned sliced green olives
1/4 cup red onion, diced
1 can tuna
1/3 cup balsamic vinegar
1/4 cup olive oil
1 tbsp. dijon mustard
1/2 tsp lemon juice
1 tsp sugar
Layer salad in a large bowl or platter. Pour dressing before serving.
1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
JUST MIX ALL THE INGREDIENTS.
I prefer mixing the mango, tomatoes and avocado first.
And feel free to experiment! You can add a small jalapeno pepper, or a can of baked black beans, or more garlic if you want to.
I used lemon juice since I didn’t have a lime, about half of a large lemon, and it worked out wonderfully, since I like my salsa to be on the tangy side.