1 cup salad greens, include bitter greens such as rocket
1 hard boiled egg (sliced)
Slices of red onion and cucumber
Small can of salmon
4 black olives (optional)
Dressing: Toss salad with one dessert spoon of extra virgin olive oil and sprinkle with vinegar (apple cider, red wine or balsamic) or lemon juice.
To add variety: Blanched green beans, asparagus, anchovies, 1/4 avocado, 1 artichoke, fetta, mixed herbs, oven roasted capsicum or eggplant strips, marinated mushrooms.