Need a quick and healthy meal?
Try this Lamb’s Lettuce Salad. I made it last week, and it was a favorite.
With tender mâche leaves, tasty tuna, creamy hard-boiled eggs, fresh cherry tomatoes, and a simple dressing, it’s both delicious and easy to make. Perfect for lunch or a light dinner.
Let me show you how!
Lamb's Lettuce with Tuna, Tomatoes and Eggs
Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy2
servings5
minutes560
kcalLamb's Lettuce Salad is a light, refreshing dish perfect for a quick and healthy meal. This salad features tender mâche leaves combined with shredded canned tuna, chopped hard-boiled eggs, finely sliced onion, and halved cherry tomatoes. It's dressed with a simple mix of extra-virgin olive oil, vinegar, salt, and pepper.
Easy to prepare, this salad is a great option for lunch or a light dinner. At approximately 290 calories per serving, it offers fresh flavors and balanced nutrition in every bite.
Ingredients
10 ounces lamb's lettuce
2 hard-boiled eggs, cut in half or into 4 pieces
½ ounce olive oil canned tuna
1 red onion, chopped
5 cherry tomatoes, halved
3 tbsp Extra-virgin olive oil
1 tbsp Vinegar
Salt and pepper
Directions
- Whisk together vinegar, extra-virgin olive oil, salt, and pepper in a small bowl to create the dressing.
- Combine the lamb's lettuce, shredded tuna, chopped hard-boiled eggs, finely sliced onion, and halved cherry tomatoes in a large bowl.
- Pour the dressing over the salad and toss gently to ensure everything is well coated.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve immediately.
Notes
- Use Fresh Ingredients: Ensure all ingredients, especially the mâche and tomatoes, are fresh for the best flavor and texture. Fresh, tender lamb's lettuce makes a big difference in the overall taste of the salad.
- Dress Just Before Serving: Add the dressing just before serving to prevent the mâche from wilting. This keeps the salad crisp and fresh.
- Customize the Dressing: Adjust the vinegar and olive oil ratio to your taste preference. Some prefer a tangier salad, while others like a more mellow flavor.
- Chill the Ingredients: For a refreshing salad, chill the ingredients in the refrigerator for about 30 minutes before assembling the salad. This adds an extra layer of coolness, especially on a hot day.
- Even Slicing: Slice the onions finely and evenly to ensure they blend well with the other ingredients without overpowering any bite.
FAQ Lamb’s Lettuce with Tuna, Tomatoes and Eggs
1. Can I use a different type of greens?
You can substitute lamb’s lettuce with other greens like arugula, spinach, or mixed baby greens.
2. Can I use fresh tuna instead of canned tuna?
Absolutely! You can use cooked fresh tuna instead of canned. Just shred or flake it into the salad.
3. How long can I store the salad?
It’s best to consume the salad fresh. However, you can store it in an airtight container in the refrigerator for up to 1 day. The dressing might make the greens wilt if stored too long.
4. What type of vinegar should I use?
You can use any vinegar you prefer, such as apple cider, balsamic, or white wine vinegar. Each will give a slightly different flavor.
5. Can I add other vegetables to the salad?
Yes, feel free to add other vegetables like cucumber, bell peppers, or avocado for extra flavor and nutrition.
6. How do I make the dressing more flavorful?
For extra zest, you can add a teaspoon of Dijon mustard or a splash of lemon juice to the dressing.
7. What if I don’t like onions?
If you don’t like onions, you can omit them or replace them with something milder, like sliced green onions.
8. Can I use different types of tomatoes?
Yes, you can use any tomatoes you have on hand. Just make sure to cut them into bite-sized pieces.
9. Is this salad suitable for meal prep?
Yes, you can prepare the ingredients ahead of time and store them separately. Combine and dress the salad just before serving to keep it fresh.
