Tuna and walnut salad

Serves 2

1 large (approx. 14 ounce) can tuna in springwater or brine
½ cup raw walnut halves
2 tablespoon finely chopped fresh dill
1 cup cherry tomatoes, halved
2 stalks celery, sliced
2 large handfuls lettuce leaves
½ avocado, sliced
¼ cup lemon juice
2 tablespoon olive oil

Drain the tuna, place it into a bowl and flake it with a fork.

Add all remaining ingredients except the lemon juice and olive oil and toss gently.

Drizzle with lemon juice and oil and serve.