Peel and very finely slice the red onion, finely slice the lettuce and cut the cherry tomatoes into quarters. Drain the tuna, but keep the oil for the dressing. Boil the eggs for 7-8 minutes, peel and let it cool for few minutes, then cut it into quarters.
For the dressing, mix all the ingredients and oil from the tuna together, then season with salt and pepper to your liking.
To assemble the salad, add mixed leaves, lettuce, red onion, cherry tomatoes, tuna and eggs to a plate and top with dressing.
Daniel made the most delicious dinner with fresh veggies and herbs: spinach, avocado, red onions, tomatoes, courgettes, carrots, green olives stuffed with black olive tapenade, olive oil and lemon balm. And pasta!
1 lb large shrimp, peeled and deveined 6 cloves garlic, sliced thin 1 tbsp Spanish olive oil crushed red pepper flakes pinch paprika salt ¼ cup chopped fresh herbs like cilantro or parsley Lime wedges for serving instructions
in a large skillet, heat oil on medium heat and add the garlic and red pepper flakes. Sauté until golden, about 2 minutes being careful not to burn. Add shrimp and season with salt and paprika. Cook 2-3 minutes until shrimp is cooked through. Do not overcook or it will become tough and chewy. Add chopped fresh herbs and divide equally in 3 plates
Now that the weather’s been getting up into the 70s I have been looking forward to some of my favorite summer salads. I love tabouli but wanted to make a gluten free version that I could enjoy. Rice is an easy substitution and something that I usually have on hand.
1 ½ cup cooked rice. I used jasmine.
1 bunch parsley
A couple sprigs of mint
1 large tomato diced
½ medium red onion, diced
¼ c olive oil
1/3 c lemon juice
Combine ingredients and let sit at least a couple hours before serving. If you can wait until the next day it’s even better!
Makes 3 cups, serves 6
Edit: My friend told me that this is Lebanese style because of the mint! She was impressed that I make tabouli.