. . . on the menu for lunch lately — simple, and delicious.
avocado, tuna & tomato salad | serves 2
1 avocado, cut into quarters
2 x 125g cans tuna slices, drained
2 tomatoes, thickly sliced
1/2 cup flatleaf parsley leaves
sea salt and cracked black pepper
olive oil, for drizzling
1 teaspoon ground sumac
lemon wedges, to serve
Arrange avocado, tuna, tomato and parsly on serving plates. Sprinkle with salt and pepper and drizzle with oil. Sprinkle with sumac and serve with lemon wedges.
[photo (edited by {this is glamorous}) & recipe from donna hay‘s no time to cook]