Well the sun finally came out and I was able to make the most of the salad and spinach which has been growing madly in the garden. Given that there is a limit to the amount of “greens” my husband would eat I needed to make it it tasty!
Everything was from the store cupboard , fridge or garden. So you can adapt the recipe to suit what you have got around.
For for people
2-3 salad tomatoes or a handful of cherry tomatoes
1 Avocado peeled and coarsely chopped
1tin tuna drained
4-5 soft boiled eggs (add more if they are popular)
1-2 courgettes halved, thinly sliced and grilled
A large handful of salad leaves mixed with a handful of shredded spinach (add more salad if no spinach is available)
1tsp dijon mustard mixed with juice of a lemon and 2-3tbs olive oil, season with salt and pepper and a spoonful of chopped chives
Place the leaves in a bowl and add the remaining ingredients except the eggs. Pour over the dressing and gently toss. Half the eggs and place on top of the salad and serve.