Tuna Avocado Salad with Cranberry Dressing

True to its heritage as an 19th Century Sultan’s residence, Ciragan Palace Kempinski is a leader in reviving historic Ottoman fare for modern taste buds. The Avocado Salad with Cranberry Dressing is one of the hotel’s most famous salad recipes and is easy to prepare at home. It’s best served chilled.

* Guest Recipe. This post may contain affiliate links.

Tuna Avocado Salad with Cranberry Dressing Recipe

200 g. (7.1 Oz.) peeled avocado
3 cherry tomatoes
75 g. (2.6 Oz.) canned tuna
10 g. (0.4 Oz.) bean sprouts
5 g. (0.2 Oz.) fresh coriander
5 g. (0.2 Oz.) pitted kalamata olives
10 g. (0.4 Oz.) baby cucumber
15 g. (0.5 Oz.) Antalya mixed greens

Cranberry dressing:

20 g. (0.7 Oz.) pureed cranberry
1 lemon, juiced
15 g. (0.5 Oz.) olive oil
10 g. (0.4 Oz.) dried cranberries
Salt and pepper to taste

1. Slice the avocado in half. Peel and remove seed.

2. Slice one half of the avocado into smaller cubes, roughly 1.8 Oz. each, and marinade with a little lemon juice, salt, and pepper. Place at bottom of serving plate.

3. Position the other half of the avocado on top of these marinated cubes.

4. Thinly slice or julienne the cucumbers. In a separate bowl, mix the sliced cucumber, mixed greens, cherry tomatoes, bean sprouts, olives and coriander leaves. Marinade with olive oil.

5. Place this mixed salad on top of the avocado in the serving plate.

6. Blend the pureed cranberry, lemon juice, olive oil, salt and pepper until lightly viscous. Sprinkle the dried cranberries onto the salad and finish by drizzling the cranberry dressing on top. Serve salad chilled.

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