Ingredients

• 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
•   Lemon wedges
• ½ tsp of Dijonnaise Sauce
• 2 tsp of chives, chopped

Method

1. Arrange lettuce on large serving platter.
2. Arrange mounds of the other ingredients over the platter.
3. Spritz with a squeeze of lemon juice.
4. Serve immediately with a small drizzle of Dijonnaise sauce and some chopped chives.