- Arrange lettuce on large serving platter.
- Arrange mounds of the other ingredients over the platter.
- Spritz with a squeeze of lemon juice.
- Serve immediately with a small drizzle of Dijonnaise sauce and some chopped chives.
2 handfuls of romaine lettuce, leaves torn
1 palm-sized portion of tuna or red salmon, tinned in brine or spring water, drained and chunked
2 eggs, hardboiled and cut in quarters
1 ½ handfuls of artichoke hearts, drained and quartered
8 black and green olives
1 handful of cucumber or zucchini, shredded or julienne
1 ½ handfuls of broccoli sprouts
½ handful of small sweet capsicum
½ handful of avocado, peeled and cut into cubes
½ tsp of Dijonnaise Sauce
2 tsp of chives, chopped
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