- 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
- 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.