A filling, satisfying tuna salad with a lot of texture for a happy lunch ! I added avocado for healthy fat, cucumbers, kalamata olives and onion for a little zing. It's such a good salad. Serve with a big slice pf your favorite crispy sourdough bread.

I love Carapelli olive oil, it's extra virgin and cold pressed, I've been using it for awhile and I'm obsessed. Add a good balsamic vinegar and it makes a simple yet great vinaigrette/dressing that pairs really well with this green salad.

I'm not really one to enjoy eating cold salads in the Winter but this one really does the trick so I thought I'd share it, even though February isn't quite yet salad season. It's a good change from all the soups I've been sharing !

If you like your salad with some warm elements in it, I got you covered with this roasted potatoes and lentils Winter salad :

Roasted potatoes and lentils Winter salad

If you’re tired of soups, here is an idea to satisfy your veggie craving. A big old bowl of roasted potatoes and lentils salad. Packed with proteins and very delightful. A good dressing, crispy seeds and crunchy potatoes : nothing better!

Travel & FoodMaëva Cherrier

Tuna and avocado salad, balsamic dressing (serves 2) :

• 1 can of tuna in water (140g)
• 1 avocado
• 1/2 cucumber
• 1/2 lettuce head
• 1 handful arugula
• 1 handful Mesclun mix
• 12 Kalamata olives
• 1/4 white onion

For the balsamic dressing :

• 6 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper

Drain the tuna can.

Slice the avocado and cucumber thinly. Mince the onion.

Prep the dressing by whisking together the olive oil and balsamic vinegar. Season with salt and pepper to taste.

In a bowl, add half the lettuce, arugula and Mesclun. Add half the onion, avocado, cucumber, olives and tuna.

Pour half the sauce over the bowl.

Repeat for the second bowl, serve and enjoy !