2 cups mixed greens
1 large tomato, diced
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
10 large kalamata olives, pitted
1 small zucchini, sliced lengthwise
½ avocado, diced
1 green onion, sliced
1 can chunk light tuna in water, drained
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
¼ teaspoon Himalayan or fine sea salt
¾ teaspoon freshly cracked black pepper
• In a sizzling hot cast iron skillet grill pan, grill the zucchini slices on both sides (or on a very hot
•Remove from pan and let cool for a few minutes.
•Slice into bite size pieces.
•Add all the ingredients in a large mixing bowl and mix until well combined.