MVI stands for Maximum Vegetable Intake and this is the kind of salad I make when I am time poor but feeling really run down or when I have random bits of raw vegetables left over from my kids dinners and lunches. I usually have 2 or 3 different salad dressings in my fridge because I always make extra so that putting this together takes hardly any time at all. You can literally use any vegetables you have – raw, steamed, roasted – the more the better. The avocado and brazil and walnuts add good fats but can be substituted with any nuts or seeds. The tuna is optional. Substitute or add boiled egg or any other protein that you like. The picture isn’t so pretty because I make and eat this in a rush, but it hits the spot every time.
MVI Tuna Salad
A handful of shredded carrot
1/2 zucchini, spiralled or julienned
2 radish, diced
2 baby capsicum, quartered and sliced
1/2 Lebanese cucumber, diced
A handful of cherry tomatoes, halved
A handful of baby spinach leaves, sliced into ribbons
A few tablespoon of steamed corn kernels
1/4 avocado, diced
A heaped tablespoon or pickled or fermented vegetables
A small handful of walnuts and brazil nuts, roughly chopped
A small can of tuna, drained
Any vinaigrette dressing that you like
Mix all the ingredients together in a bowl. Drizzle over dressing. Toss and enjoy.