Salad
- 5 ounces canned tuna fish, drained and flaked apart
- 1 15 oz can chickpeas, rinsed and drained
- 1 avocado, peeled and diced
- 1/4 cup diced onion
- 1/4 cup toasted almonds
- 2 tablespoons chopped flat leaf parsley
Vinaigrette
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- 2 tablespoons lemon juice
- 2 tablespoons champagne vinegar or more lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- Kosher salt and fresh ground black pepper to taste
Instructions
- In a large bowl combine the salad ingredients. Whisk together the vinaigrette ingredients and pour them over the salad.
- Toss everything together and taste for seasoning. Serve immediately.
Servings: 3
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