Breton Salad

INGREDIENTS

 

  • 1 can tuna, flaked, drained
  • 2 avocados, diced
  • 1 small cauliflower, blanched
  • ½ cup mushrooms, thinly sliced
  • 1 stalk celery, chopped
  • ¼ cup gruyere cheese, grated
  • 1 dozen walnuts, chopped
  • juice of 3 lemons
  • 1 egg yolk
  • 6 tbsp. olive oil
  • 2 tsp. Ancestral vinegar
  • salt and pepper

 

Sprinkle avocados with lemon juice. Place rest of vegetables in a bowl and sprinkle with lemon. Prepare a sauce with oil, lemon juice, vinegar and egg yolk. Mix ingredients and season. Add avocados and serve chilled.