The potato, avocado, and tuna salad is a fresh, easy, quick, and very simple second course to prepare. Tasty and can be enriched as desired with cucumbers and boiled eggs, the potato, avocado, and tuna salad is perfect for a quick lunch or dinner or to take with you if you eat out.
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.3 lbs potatoes
- 7 oz canned tuna (in oil)
- 2 cups mixed salad greens
- 1 avocado
- 2 leaves basil
- to taste parsley
- 2 leaves mint
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Potato Peeler
- 1 Pot for Boiling Potatoes
- 1 Bowl
- 1 Salad Plate
Steps
Boil the potatoes. Once ready, let them cool and cut them into cubes. Gather the potatoes in a bowl, add the diced avocado, mixed salad greens, drained tuna from its oil, and aromatic herbs (basil and mint in pieces and chopped parsley). Season with salt (be careful not to overdo it as the tuna is already very flavorful), olive oil, and mix well to distribute the seasoning. Transfer to a serving plate and serve immediately.
