I’m getting back into the salads now spring is here. 10 days in and apparently it will be 32*c tomorrow – what on earth? I’m feeling apprehensive about the coming summer. Perhaps it’s time to move south to Tasmania (or possibly Antartica)!!!!!!!!
I made this salad in under 10 minutes and it was deliciously refreshing. It was a great way to use up the left over steamed broccolini I had from last night’s Beef and Pineapple Casserole .
INGREDIENTS (for two serves)
. mixed mesculin leaves
. tomato slices
. black olives
. cucumber slices
. broccolini, lightly steamed and cooled
. small tin tuna, in spring water
. 1 tbspn mayonnaise
. 1 small gherkin, finely diced
1. Drain tuna and mix together with mayonnaise and sliced gherkin
2 Assemble salad ingredients on plate and top with tuna mixture
Eating a salad like this from a plate gives me fond memories of all the delicious salads I ate on summer holiday in France. Sitting on the deck, enjoying the breeze and eating the salad with a nice cold glass of water. Simple pleasures. Bon Appetit!