-3 cups romaine lettuce
-1 large carrot (peeled and chopped)
-1/2 ripe avocado (cubed)
-2 tbsp grated manchego cheese
-1 can white albacore tuna (in water)
-4 spears of canned white asparagus
-5 chopped cornichon
-1 cubed tomato
-Dressing: lemon juice, olive oil, sea salt and freshly ground black pepper
DIRECTIONS
Toss up the lettuce, carrot, and tomato. Then, empty the can of tuna into a neat lump on top, squeezing the lemon juice and a drizzle of olive oil. Chop up the white asparagus, avocado, and cornichon and sprinkle on top so that the avocado and asparagus spears don't get mushy. Finally, sprinkle on the grated manchego cheese. This salad tastes incredible and makes a great lunch. The recipe was inspired by memories of the two summers I spent living in Barcelona. By the first bite, your taste buds will be instantly transported to a seafront cafe on the Mediterranean!
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