Spanish Dinner Salad (Ensalata De Marina) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I spent last summer with a family in Madrid and every night without fail, we had this salad. I have not had the typical American dinner salad since I've been back and all my friends request it as well. Even my boyfriend, who swore he could never give up his ranch dressing, has yet to go back. Very simple yet delicious. Enjoy. Ingredients:
1 (8 ounce) bag romaine lettuce, pre-washed |
1 (6 ounce) can tuna in olive oil |
2 roma tomatoes |
1/2 onion, sliced |
1/2 avocado, in bite-sized pieces (optional) |
sea salt, finely ground |
balsamic vinegar |
extra virgin olive oil |
Directions:
1. In a large salad bowl, cut up the tomatoes and add the sliced onions.
2. Add bag of romaine lettuce.
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. Sprinkle a couple pinches of sea salt over the salad.
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. Toss well and serve.
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