Tanja Alexandra Kern 
It’s spring and time for salads!
Although it has been pretty chilly and gray here in Mendocino, I couldn’t resist making this creamy California Style version of Salade Niçoise.
My wonderful husband even exclaimed that it may have been the best salad I have ever made for him! And believe me I make a lot of salads. 🙂
This recipe features mouth-watering Mediterranean flavors of kalamata olives, tomatoes, lemon, capers, tuna, oregano and Feta, complementing the Californian delights of fresh avocado, and chickpeas.
Ingredients (serves 2)
- 4 cups Romaine Lettuce, chopped
- 2 – 3 Tomatoes, chopped
- 1/2 cup Feta cheese, crumbled or cut into small cubes
- 1 can of wild-caught (dolphin-safe!) Tuna
- 1/2 Chickpeas (drained)
- 1/4 cup Capers
- 12 Kalamata Olives, pitted and chopped
- 1/2 Avocado, cut into cubes
- 1/2 Red Onion, chopped
- 1 garlic clove, chopped
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 2 tbs Apple Cider Vinegar
- 1 tbs Old Fashioned Mustard
- 1/2 Lemon, juiced
- 2 tbs dried Oregano
- 1 tbs dried Dill
- 1 tbs dried or fresh Parsley
- freshly ground pepper and Sea Salt
Directions
In a large bowl combine all dressing ingredients and blend.
Now add the garlic, onion, capers and olives and stir well until covered evenly with dressing.
Next add avocado, tuna, cheese and tomatoes, toss with the dressing and last but not least combine all ingredients with the lettuce and mix.
Serve with fresh sourdough bread or any (gluten-free) bread of your choice.
Bon appétit!
