4 c. mixed lettuces, chopped or torn
½ c. cherry tomatoes, halved
½ c. oil-packed tuna, drained
1 ripe avocado, cut in 1" pieces
1 green onion, sliced thin
2 Tbsp. fresh parsley, chopped
1 Tbsp. Sicilian Lemon White Balsamic
2 Tbsp. Mild or Medium Extra Virgin Olive Oil
1 dash salt
1 dash pepper, freshly ground
In a large bowl, combine the lettuces, tomato halves, tuna chunks, avocado pieces, green onion slices and parsley.
In another bowl, whisk the balsamic vinegar, slowly pouring in the olive oil to create an emulsion.
Season to taste with salt and pepper before drizzling the vinaigrette over the bowl of salad. Serve immediately.