1 tin (95g) Tuna in Olive Oil (or Springwater), drained well
1 small Avocado, diced
⅓ cup thawed frozen Corn Kernels (reduce to 1 T for keto friendly option)
4 Cherry or Grape Tomatoes, halved
6 Bocconcini balls (baby mozzarella), halved
¼ small Red Onion, very finely sliced
1 tbsp Extra Virgin Olive Oil (high quality)
2 tsp Balsamic Vinegar
Directions
Place the mixed salad leaves in a wide, shallow bowl to create a bed.
Scatter the halved tomatoes, diced avocado, corn kernels, and bocconcini evenly over the leaves.
Flake the drained tuna over the top.
Top with the finely sliced red onion.
Drizzle the Extra Virgin Olive Oil and Balsamic Vinegar over the whole dish. Serve immediately.
Variation
You can substitute Bocconcini for cubed Vintage Cheddar for a sharper flavor. Ensure you slice it from a block to avoid anti-caking agents found in pre-shredded bags. If watching sodium, stick to the Bocconcini.
Optional: season with cracked black pepper – handy for those on low sodium diets. Pepper provides a “heat” and “bite” that tricks the palate into thinking the food is well-seasoned, without adding a single milligram of sodium.
