Mixed, crunchy salad with tuna

Ingredients for 2 servings:

• 3 m.-large tomato(s), fully ripe
• 1 small radish(s), white
• 1 small cucumber(s), seedless
• 4 small shallots, red
• 2 m.-sized garlic cloves, fresh
• 1 pepper, red, long, mild to medium hot
• ¼ tomato pepper, red
• ¼ tomato pepper, green
• ¼ avocado(s), ripe
• ¼ small honeydew melon(s), fully ripe
• 40 g grapes, purple or blue
• 2 tbsp dill, fresh or frozen
• 1 tbsp mixed salad herbs, Greek or Italian
• n. B. Salt and pepper, black, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp sugar
• 1 can tuna in oil
• 2 tbsp red wine vinegar
• 6 tbsp extra virgin olive oil
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

The fruits offer some taste surprises

Wash the fruit and vegetables and chop into bite-sized pieces. Quarter the tomatoes lengthwise, remove the green and white stems, and cut them into thirds crosswise. Trim both ends of the small, white radish, peel it, and slice it crosswise into approximately 3 mm thick slices. Quarter the cucumber lengthwise and cut it crosswise into 5 mm thick slices. Trim both ends of the shallots, peel them, and halve them lengthwise and crosswise. Squeeze the garlic cloves. Halve the chili peppers lengthwise, remove the seeds, and cut them crosswise into approximately 1 cm wide pieces. Cut a piece off the honeydew melon and cut it into approximately 8 x 8 mm cubes. Remove a quarter of the bell pepper and cut it into thirds lengthwise and crosswise. Halve an avocado lengthwise and use a ball-shaped spoon to scoop out half-spheres from the flesh. Halve the grapes. Wash the fresh dill, strip the leaves from top to bottom, and chop finely. Combine all prepared ingredients in a large bowl, add the spices, and mix well. Add the vinegar, olive oil, and tuna just before serving. Divide the salad among serving plates, garnish, and serve. Serve with warm white bread.