Bibi's Salad Plate Deluxe

Ingredients for 2 servings:

• 1 lettuce or a bowl of lamb’s lettuce
• 1 bunch arugula
• 1 m.-sized avocado(s), ripe
• 1 small cucumber(s)
• 1 large carrot(s)
• 1 large tomato(s)
• 1 small leek(s)
• 1 small can of kidney beans
• 1 can pineapple
• 1 can tuna in its own juice
• 1 slice(s) Gouda or grated Gouda
• 2 hard-boiled eggs
• 1 pinch(s) of salt and pepper
• Herbs
• 2 tbsp natural yogurt (1.5% fat)
• 1 pinch of mustard, medium hot
• 1 pinch(s) of salt and pepper
• 1 tbsp vinegar or lemon juice
• 2 tbsp vegetable oil
• 1 small shallot(s), very finely chopped
• Herbs as desired, e.g. chives and parsley
• some honey or sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious mixed salad – you’ll need big plates!

First, open all the cans and drain the contents thoroughly. Rinse all green salads thoroughly and spin dry, and trim the lamb’s lettuce thoroughly. Arrange the desired amount of lettuce and arugula on the plates; these will form the base. Thinly slice the cucumber and grate the carrots or cut them into thin strips using a julienne cutter. Arrange them on the salad. Cut the leek into thin rings, quarter the tomato, and divide both between the plates. Place half an avocado on each plate, either in strips or in chunks. Season with salt and pepper. Arrange the kidney beans, pineapple, and tuna on the plates, carefully shredding the tuna with a fork. Spread the cheese on top and place a quartered egg on top. 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. You can of course expand or vary it as you like, for example by adding beetroot slices, olives or onions instead of leeks.