This classic mixed salad is traditionally made with boiled new/ salad potatoes, tomatoes, boiled eggs, tuna, lettuce, green beans and black olives served with an olive oil and mustard dressing.
Of course, there are many variants, this is a simple low-carb, go-to. Hope you enjoy it!
What you'll need
Enough for however many you're feeding, I cook for 2.
- Crispy lettuce, Kos or romaine
- Green beans, 2 handfuls
- Tomatoes, half a punnet Cherry Toms
- Black olives, a handful
- Tin of tuna
- Eggs, 2 per person
For the dressing
- Olive oil, 4-5 tbsp
- Red wine vinegar, 1-2 tbsp
- Dijon mustard, 1 tsp
- Salt & pepper, to taste
What to do
- Boil the eggs and cook the green beans - both take about 6-7 minutes.
- Meanwhile, mix up the dressing in a jar or small bowl: 4 -5 tbsps olive oil, 1-2 tbsp red or white wine vinegar, 1 tsp dijon mustard. Season to taste.
- Start layering up the ingredients on a serving plate. It doesn't really matter the order but here's how I do mine... Lettuce, tomatoes and black olives first. Then, once the beans are cooked, they go on. Then the tuna, then the eggs and a good drizzle of dressing... it's ready!
