Rainbow Tuna Salad | Melissa Mayo

Ingredients

• 4 cans of tuna
• 1 ½ cups of celery – finely chopped
• 1 red onion – finely chopped
• 1 bunch of dill- chopped
• 1 ½ TBS of Coleman’s Mustard
• 6 TBS olive oil
• 1 lemon- juice and zest
• 3 TBS red wine vinegar
• Coarse salt and black pepper to taste
• 1 bag of spring mix lettuce
• 10 eggs – hard boiled (10 mins) cut in half
• 8 Persian cucumbers- sliced
• 8 red tomatoes – cut in quarters
• 12 mini peppers- deseeded and halved
• 3 avocados – cut into slivers
• 12 purple potatoes- boiled until fork tender (15-20 mins)