Okay, if there's ever a salad you must promise me you will try at least once in your life – it's this one. Even my 14-year-old anti-everything-green little sister loves it, and that is saying something. I love buying the ingredients for this to make as my work lunch for the week, otherwise if a need a throw-me-together-in-5-mins kind of dinner that still tastes delish, this enters the chat.
Oh, and ICYMI on my daily socials, I'm *obsessed*with basil. And I mean obsessed. If I wasn't constantly eating my 7 plants to death and actually let them grow a leave or two before gobbling it up – I would have as much (if not more) basil than lettuce in this salad. But you know what, it's an obsession I'm not one bit mad about. One day when I'm a happy old woman pottering around the garden on a Sunday morning, you better believe every single plant will be a basil one. We're talking; a basil-only garden. That's when I'll know I've made it.
Enjoy kids. Tag me @by_lani if you make it, and fellow basil lovers – please make yourself known. And if you're not yet on my level of basil-obsession, join the cult. You won't regret it.
Ingredients
2 cups mixed lettuce, chopped
1/4 cup pickled baby cucumbers OR fresh cucumbers, diced
1/4 cup fresh basil leaves
1/4 cup shallots, finely chopped
185g tin tuna in olive oil
1 tbsp hummus
Pinch of chilli powder
Dressing
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp honey
Method
Add all salad ingredients (except hummus and chilli powder) to a large bowl and toss to combine.
Combine dressing ingredients in a jar and shake to combine.
Drizzle salad with dressing, then add a dollop of hummus and sprinkle the chilli powder to serve.
Feel free to swap the tuna for any protein of choice! I often do pan-fried tofu or a piece of salmon. If you want to bulk it up even more you can add some brown rice or quinoa!
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