Prep time: 10 mins
2 packs/500g of bistro tomatoes
2 large avocados
2 balls of Buffalo mozzarella
1 jar/two tins of Tuna (I like this Waitrose brand Albercore tuna)
1 pack of fresh basil for garnish
Extra Virgin Olive Oil
Salt and Pepper
Fresh lemon juice
Chop the tomatoes into quarters, the avocados into chunks, thinly slice the mozzerella and put them in a big bowl. Chop the basil into big slices and add the other ingredients to the bowl.
Drizzle with extra virgin olive oil and fresh lemon juice, and season with Malden or Himalayan salt and cracked black pepper.
That’s all! It’s ready in 10 minutes, is super simple and very tasty. This recipe is perfect for a warm summer evening or a quick nutrient-packed lunch. I always find hearty salads are the best way to go in the summer, when you aren’t in the mood for cooking or anything heavy on the stomach, but still want to keep it healthy and cheap. A salad with fish and cheese will fill you up and ticks the protein boxes too. It also appears like you made a massive effort in the kitchen and can be paired perfectly with a glass of white wine. You may as well throw a dinner party!