425g canned tuna in spring water, drained
120g salad leaves (spinach & rocket work well)
1 large avocado, chopped
1 Lebanese cucumber, sliced
2 tomatoes, chopped
1 small red onion, peeled and thinly sliced
6-8 pitted black olives (whole or chopped)
1 /3 cup parsley, finely chopped 3 hard-boiled eggs, quartered
2 tbsp lemon juice
1½ tbsp olive oil
1 tsp Dijon mustard
1 tsp runny honey
1. Flake tuna into small pieces.
2. In a glass jar, combine the dressing ingredients and shake well.
3. Combine tuna, salad leaves, avocado, cucumber, tomatoes, onion, olives and parsley in a large bowl.
4. Pour dressing over the salad. Toss gently, transfer to a serving bowl and add eggs.