Summary

Ingredients

• 1 lettuce (s) or a bowl lamb`s lettuce
• 1 bunch rocket
• 1 m avocado (s), ripe
• 1 small cucumber (s)
• 1 large carrot
• 1 large tomato (s)
• 1 small leek stick (s)
• 1 small Can (s) kidney beans
• 1 can pineapple
• 1 can tuna in its own juice
• 1 slice Gouda or grated Gouda
• 2 hard-boiled egg (s)
• 1 pinch (s) salt and pepper
• Herbs

For the dressing:

• 2 tablespoon natural yogurt (1.5% fat)
• 1 pinch mustard, medium hot
• 1 pinch (s) salt and pepper
• 1 tablespoon vinegar or lemon juice
• 2 tablespoon vegetable oil
• 1 small shallot (s), very finely chopped
• Herbs as desired, e.g. chives and parsley
• some honey or sugar

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Instructions

1. To start with, open all cans and let the contents drain well.
2. Rinse and spin dry all green lettuce types, clean the lamb`s lettuce well. Spread the lettuce and rocket on the plates in the desired amount, they form the basis.
3. Slice the cucumber thinly and grate the carrots or cut into narrow strips with a julienne cutter. Spread on the salad. Cut the leek into thin rings, quarter the tomato and divide both on the plates. Place half an avocado on each plate as strips or pieces. Season with salt and pepper.
4. Spread the kidney beans, pineapple and tuna on the plates, especially carefully pick the tuna with a fork. Spread the cheese on top as well and place a quartered egg on top.
5. Mix the yogurt dressing and season to taste, drizzle over the salad and sprinkle with fresh herbs. I always use cress, parsley and / or chives.
6. Of course, you can expand or vary it as you wish, e.g. with beetroot slices, olives or onions instead of leeks.