Salad with Tuna and Avocado Spice Mayonnaise

Ingredients

• 0.5 Lollo Rosso
• 0.5 Lollo Bionda
• 1 red bell pepper
• 1 yellow bell pepper
• 1 untreated orange
• 1 Red Onion
• 2 cans tuna (about 125 g each, in own juice)
• 1 box watercress
• 1 ripe Avocado
• 2 hard-boiled eggs
• 1 tbsp capers (jarred)
• 300 g plain yogurt
• Salt
• Pepper (freshly ground)
• 1 splash Lemon juice

Instructions

1. 1.

   Rinse the salad leaves, wash, dry and cut into bite-sized pieces. Wash the bell peppers, halve them, remove seeds and slice into thin strips. Peel the orange, removing the white pith, halve it and cut into thin slices. Peel the onion and slice into strips. Drain the tuna well and flake with a fork. Trim the watercress.

2. 2.

   Combine the salad leaves with the pepper strips, tuna, onion and orange slices in a bowl. Sprinkle with watercress. For the remoulade, halve the avocado, remove the pit, squeeze the flesh out of the skin and dice into small cubes. Peel the eggs and dice them as well. Mix together with capers and yogurt, seasoning with salt, pepper and a splash of lemon juice. Serve separately alongside the salad.