Tuna Salad with Mozzarella and Tomatoes

Total time: 20 minutes
    A cold salad can be just the thing for a hot summer evening.  Other than the eggs, nothing is cooked; just assemble and serve.  The small mozzarella balls are great for tossing with a salad; if you can't find them, just roughly chop half of a larger, whole mozzarella.

 Ingredients:

• 2 eggs, hard-boiled
• 1 avocado
• 9oz (270gr) tuna
• 10 - 12 small mozzarella balls
• 3/4 cup (4oz, 120gr)  cherry tomatoes
• 2 tbs fresh chives
• handful fresh basil
• enough lettuce for 2 main dish salads
• White Balsamic Vinaigrette:
• 3 tbs good olive oil
• 1 tbs white Balsamic vinegar
• 1 tsp lemon juice
• 2 tsp Dijon-style mustard
• 1 clove garlic

 Instructions:

• Boil eggs. 
• Prepare lettuce, tear and put into a large salad bowl. 
• Open and drain tuna. 
• Cut mozzarella and tomatoes in half.  
• Remove pit from avocado and slice. 
• When eggs are done, cool, peel and cut into pieces.
• Tear large basil leaves.  Snip chives.
• White Balsamic Vinaigrette:
•  Mince garlic. 
• Whisk vinegar, lemon juice, mustard and garlic together in small bowl. 
• Slowly whisk in oil until emulsified (thick and well combined).
• To finish:
• Put lettuce, herbs in a salad bowl.  Add 2 - 3 tbs vinaigrette and toss well with to combine. 
• Taste, adjust. 
• Add tuna, tomatoes, eggs, mozzarella and avocado and toss gently. 
• Serve, extra dressing on the side.