Mediterranean Fish Salad

Ingredients

• 8 oz fresh spinach leaves
• 8 oz cut up romaine lettuce
• 2 lbs of fresh tuna or sword fish
• 10 oz fresh crab meat
• (optional) 1 can anchovies, drained and chopped
• 2 tsp pine nuts, roasted
• 2 avocados, sliced
• 3 tsp feta cheese, crushed
• 1 can red kidney beans
• 1/2 cup pitted black olives or katamala olives
• 1/2 lb. cherry tomatoes, cut in half
• 3 tsp sun dried tomatoes
• 4 hard boiled eggs
• 2 garlic cloves, chopped
• 1 bunch cilantro, chopped
• 1 red onion, sliced

Dressing

• 1 cup olive oil
• 1 tsp salt
• 1 tsp pepper
• 3 cloves of garlic
• 1 lime, juiced
• 4 tsp white balsamic vinnegar

Preparation

Dressing

1. combine the dressing ingredients in a blender or food processor, except the oil. pulse and blend the mixture a bit. scrape back down toward the blades. slowly pour in the olive oil while the blender or food processor is on. once the dressing starts to thicken, turn of processor or blender. pour into a bottle and place in fridge until ready to use.

Salad

1. take the fish (tuna or sword fish) and season with salt and pepper and a little sesame seed oil. place on a plate, wrap in plastic and let sit in fridge for 2 - 4 hours. cook the fish in a pan on medium heat on both sides for 4 - 5 minutes. set aside and let cool down.
2. in a pot, hard boil the eggs. let cool down and cut eggs into eights. in a large serving bowl or salad bowl/mixing bowl, add in the spinach and romaine. add in the beans, olives and feta cheese. add in the garlic and onion. add in the sun dried tomatoes and the cherry tomatoes. if using them, add in the anchovies and the tuna or sword fish.
3. roast the pines nuts in a frying pan until browned. set aside for a bit. meanwhile, add the crab meat, avocado, cilantro and pine nuts to the salad mix. pour over the dressing (to your desired amount) and mix and toss to combine.

bon appetit