Tunisian Chopped Salad
A crisp salad made with finely diced cucumbers, tomatoes, and bell peppers tossed in a lemon mint dressing and topped with tuna, olives, and boiled eggs.
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Ingredients
- 1 English cucumber, finely diced
- 4 Roma tomatoes, finely diced
- 1 green bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 2 large eggs
- 1 can canned tuna in olive oil, drained
- 1/4 cup pitted black olives, halved
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried mint, crumbled
- 1/2 tsp fine sea salt
Instructions
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1
Boil 2 large eggs in a small pot of water for 10 minutes, cool in ice water, peel, and quarter.
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2
Combine 1 finely diced English cucumber, 4 finely diced Roma tomatoes, 1 finely diced green bell pepper, and 1/2 cup finely diced red onion in a bowl.
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3
Whisk 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp crumbled dried mint, and 1/2 tsp fine sea salt together in a small jar.
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4
Toss the diced vegetables with the whisked dressing.
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5
Garnish with 1 can drained canned tuna in olive oil, 1/4 cup halved pitted black olives, and quartered large eggs.
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