Salade Niçoise Aux Poires D'avocat (tuna And Avocado Sala

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/2 lb fresh mushrooms (baby bella or button)
• 1 lemon
• salt & freshly ground black pepper
• 1 large avocados or 2 small avocados
• 2 (6 ounce) cans tuna packed in oil
• 1 (2 ounce) can anchovy fillets
• 1 tomato, about 1/2 lb
• 1 small red onion, peeled
• 8 black olives
• 8 green olives
• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 hard-boiled eggs, peeled and quartered

Recipe

• 1 peel the rind (or zest) from the lemon and cut into very thin strips. set aside.
• 2 slice the mushrooms thin and place in mixing bowl (should be about 3 cups).add 2 tablespoons of fresh lemon juice, salt and pepper; toss. peel avocados, remove pit, and cut into large cubes. add to mushrooms and toss. drain tuna, break into bite sized pieces, and add to bowl. drain anchovy and mince; add to bowl. core tomato and cut into cubes and add to the bowl. cut onion into thin slices, break into rings, and add to bowl. throw in the lemon rind and olives.
• 3 blend the oil, vinegar, garlic, salt and pepper to taste. beat well to blend and pour over salad. sprinkle with fresh parsley. toss, then garnish with egg wedges to serve.