• 1 head butter lettuce, torn into bite-sized pieces
• 2 eggs, hard-boiled and cut to preferred size
• 4 oz. canned tuna, drained
• ¼ cup assorted olives
• ¼ cup radish, sliced
• ½ avocado, pitted and sliced
• 1 mini cucumber, sliced
• ½ cup mini potatoes, boiled and cooled’
• ¼ red onion, sliced thinly
• 1 cup green beans, boiled and blanched
• ¼ cup fresh dill sprigs for garnish

For the dressing:

• ½ avocado
• ¼ cup Greek yogurt
• 1 tbsp. apple cider vinegar
• 1–2 tbsp. water
• ¼ cup fresh dill
• salt and pepper to taste