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Tuna, Olive, Avocado, and Green Bean Salad

Ingredients (12)

  • 12 ounces mixed greens, washed and dried
  • 8 ounces oil-packed tuna, drained and flaked into large pieces
  • 4 ounces haricots verts, trimmed and cut into 1-inch lengths (about 1 cup)
  • 6 medium radishes, trimmed, halved lengthwise, and thinly sliced
  • 1 1/2 medium avocados, pitted and cut into medium dice
  • 1/2 (14.5-ounce) can hearts of palm, drained, halved lengthwise, and thinly sliced crosswise
  • 1/2 cup oil-cured olives, pitted and finely chopped
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons coarsely chopped fresh Italian parsley
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons sherry vinegar
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Nutritional Information
  • Calories194
  • Fat11.91g
  • Saturated fat1.87g
  • Trans fat
  • Carbs9.85g
  • Fiber5.96g
  • Sugar1.45g
  • Protein14.21g
  • Cholesterol6.8mg
  • Sodium514.56mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Tuna, Olive, Avocado, and Green Bean Salad

Like salade niçoise with a California twist, this mixed green salad is full of flavor and filling enough to be a meal.

What to buy: This salad warrants a trip to the farmers’ market so you can use the best ingredients at their prime; trust us, it makes all the difference.

Since the tuna is highlighted in this dish, splurge for the thick fillets packed in oil like these from Ortiz.

Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute parcooked green beans or asparagus.

Oil-cured olives, with their intensely fragrant and briny flavor, are what make this salad. They can be found in gourmet groceries, but you can substitute good-quality brined olives if you can’t find oil-cured ones.

Game plan: It may take some time to chop up all the ingredients; try doing it in stages, preparing the haricot verts, radishes, hearts of palm, and olives in advance.

This recipe was featured as part of both our Play It Cool menu and our Supercharge with Superfoods photo gallery.

Tips for Tuna and Fish

Instructions

  1. 1Combine all ingredients except vinegar in a large, nonreactive serving bowl, sprinkle vinegar over salad, and toss to combine. Taste and adjust seasoning as desired.

Beverage pairing: Geyser Peak Sauvignon Blanc, California. Geyser Peak’s Sauvignon Blanc has quickly become a California classic. Bright, clean, and high-toned with citrus and herbal notes, it’s a zippy wine with a light touch. All this makes it the perfect accompaniment for a salad that mixes sharp flavors, earthy notes, and some rich protein.

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