Ingredients
- 1 gem lettuce
- 10 cherry tomatoes
- 10 radishes
- 1 avocado
- 1 yellow/orange/red bell pepper
- 20 olives stuffed with anchovies
- 5.6oz or 160g can of tuna in olive oil (drained)
- 1 lemon
- 2 tbsps olive oil
- 1/2 tsp sea salt
- Black pepper
Directions
Chop the lettuce finely, slice the tomatoes and radishes, and cut the bell pepper into cubes.
Layer the ingredients in your picnic container or your salad bowl.
Add the tuna and olives.
Cut the avocado into cubes and squeeze the juice of 1/2 lemon on it, before adding it to the salad. This allows the avocado to stay green and not turn brown.
Pour the olive oil on top of your salad and season with sea salt and a good scrunch of black pepper.
Serving Tips
You can either add the juice of 1/2 lemon and toss, for immediate consumption or save the lemon and squeeze it just before serving when you are planning to pack the salad for a picnic or a lunch on the go. This hack allows for the salad to stay fresh and crunchy!
