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Tuna & avocado salad

I love a hearty salad for lunch. Big chunks in a big bowl with lots of flavour and minimal fuss; the kind of salad that invites you to grab a fork and dig right in. Wimpy salads made mostly of leaves are best suited to small household pets and people who don't enjoy their food. Let's never be those people, okay? Good. Friends shouldn't let friends eat wimpy salads.

This salad comes together in just a few minutes. Tart and juicy grape tomatoes, chunks of tender avocado, salty tuna fish and black olives are tossed with a simple lemon juice and olive oil dressing. So simple. So flavourful. It barely necessitates writing a recipe, it's so easy. But that's what I do, so I did. And it keeps nicely in food storage containers for outings and packed lunches. You know what doesn't pack all that nicely? Yup. Wimpy salads.

Here's how I made it:
makes 1-2 servings

1 cup grape tomatoes, halved
1 avocado, peeled and pitted, chopped into chunks
1/3 cup whole pitted black olives
1 170g/6 oz can of tuna
juice of half a lemon
1-2 tbsp olive oil
pinch of salt
pinch of black pepper

I tossed all the ingredients together in a large bowl. Done. Add fork.

One of the best things about hearty, chunky salads is how pretty they are. But never too pretty to eat.

What's your favourite use for a can of tuna?