Bibb, Avocado, and Tuna Salad with Tarragon Dijon Dressing
Normally, delicate lettuces like Bibb won’t hold up when you make them ahead, but layering them at the top of the jar, keeps them safe and unbruised by all the other ingredients. It’s just the right texture to go along with the super creamy avocado and rich tuna.
For the dressing:
juice and zest of 1 lemon
1 teaspoon Dijon mustard
½ clove garlic, minced
¼ cup champagne vinegar
1 sprig tarragon
½ cup extra virgin olive oil
salt and pepper to taste
For the salad:
1 cup Bibb lettuce, torn into pieces
1 avocado, diced
3 ounces line-caught tuna in olive oil
¼ cup pitted Kalamata olives
1 radish, thinly sliced
¼ cup cherry tomatoes, halved
2 tablespoons sunflower seeds
1. To prepare the dressing, combine all of the ingredients in a blender and process until smooth.
2. Layer all of the salad ingredients in a jar. Add the vinaigrette when you’re ready to eat and shake.
Originally featured in 3 Make-Ahead Salads That Will Last in the Fridge
