Lamb's lettuce with tuna, avocado and red beans

Ingredients for 2 servings:

• 150 g lamb’s lettuce or young spinach or other leaf salad
• ½ can kidney beans
• 1 avocado(s), ripe, soft
• 1 apple
• 1 can tuna in its own juice
• 100 g cheese (soft cheese made from cow’s milk), light
• 150 g natural yogurt or 3 – 4 tbsp sour cream
• 2 tbsp olive oil
• n. B. Honey
• 2 garlic cloves
• 1 tsp, heaped paprika powder
• 1 tsp, heaped mustard
• salt and pepper
• possibly milk

Instructions

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

delicious, healthy, very filling!

Wash and sort the lamb’s lettuce, then place it in a large bowl. Peel the avocado, remove the pit, and core the apple, then dice both. Rinse the kidney beans in a sieve and let them drain. Toss the tuna, avocado, apple, and beans over the salad. Make a dressing (ideally in a shaker) with yogurt, olive oil, honey (about 1-2 tablespoons), the crushed garlic cloves, paprika, mustard, salt, and pepper. If it’s too thick, simply thin it with a little milk. Pour the dressing over the salad, sprinkle with the soft cheese, and serve. You can also omit the avocado or add mushrooms.