Tuna, Olive, Avocado, and Green Bean Salad Recipe

• 12 ounces mixed greens, washed and dried
• 8 ounces oil-packed tuna, drained and flaked into large pieces
• 4 ounces haricots verts, trimmed and cut into 1-inch lengths (about 1 cup)
• 6 medium radishes, trimmed, halved lengthwise, and thinly sliced
• 1 1/2 medium avocados, pitted and cut into medium dice
• 1/2 (14.5-ounce) can hearts of palm, drained, halved lengthwise, and thinly sliced crosswise
• 1/2 cup oil-cured olives, pitted and finely chopped
• 1/4 cup finely chopped fresh chives
• 2 tablespoons coarsely chopped fresh Italian parsley
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons sherry vinegar

1. Combine all ingredients except vinegar in a large, nonreactive serving bowl, sprinkle vinegar over salad, and toss to combine.
2. Taste and adjust seasoning as desired.

mixed greens, tuna, haricots verts, radishes, avocados, hearts of palm, oilcured olives, fresh chives, fresh italian parsley, kosher salt, freshly ground black pepper, sherry vinegar

Taken from www.chowhound.com/recipes/tuna-olive-avocado-and-green-bean-salad-12044 (may not work)