Fruity Garden

1 sprig lettuce (shredded)
1 onion (shredded)
1 red apple (cut cubes)
2 tbsp tuna mayonnaise
5 strawberries (cut half)
50g button mushrrom (cut half)
50g cubes pineapple (in a can & cut half)
50g chickpea or kidney bean (in a can)


Method:

1. In a mixing bowl, add all ingredients except tuna, leave in the fridge about 2 hrs before serving.
2. When serving, spread the tuna on top of the salads, sprinkle with any dressings but I prefer vinaigrette as it is light.

Vinaigrette Dressings

1 whole lemon (squeeze the juices)
1/2 tsp ground black pepper
salt to taste
2 tbsp olive oil

Method:

1. Pour all ingredients into food mixer till finely & best keep in the fridge overnight.

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