1 | Peel 1 avocado, remove the stone and slice the flesh.
Sprinkle with the juice of ½ lime, then set aside. |  |
2 | Slice 150 g artichoke heart. |  |
3 | Put the avocado and artichokes into a salad bowl and add 50 g tuna in oil. |  |
4 | Add some chopped parsley and 1 shallot, finely sliced. |  |
5 | Finish with 150 g mushrooms, prepared in strips. |  |
6 | Mix 150 g mayonnaise with 1 tablespoon curry powder. |  |
7 | Add the curry mayonnaise to the salad and mix well. |  |
8 | Your salad is ready. |  |
As with any salad, the proportions are for guidance, so do adapt to your own taste, or whatever you have to hand.