Tuna, Chickpea & Avocado Salad (which Poppy doesn't really like)
Heather
ingredients
- Dressing:
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1/2 tsp sugar
- 2 tbsp parmesan cheese
- salt and pepper
- Salad:
- 2 rips avocados
- 1 can tuna, drained
- 1 can chickpeas, drained and rinsed
- 1/4 red onion, chopped
- 2 tbsp sweet pickle juice
- 1 tbsp fresh dill, chopped
directions
- 1
Dressing:
- 2
In a small bowl, blend oil, vinegar, mustard, sugar, cheese, salt and pepper, whipping with a wire whisk.
- 3
If desired, cover and refrigerate for up to one day.
- 4
Salad:
- 5
Cut avocados in half, remove pits, scoop out flesh and dice.
- 6
Place in a salad bowl with tuna, chickpeas, onion, pickle juice and dill.
- 7
Pour dressing over top and gently mix ingredients together.
Source: Heather
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