- 80 g lamb’s lettuce (corn salad)
- 2 large cucumbers
- 3 tablespoons olive oil
- 1/2 lemon
- 300 g chicken fillet
- sea salt, pepper
Wash lamb’s lettuce and spice per taste. Arrange on two plates and sprinkle with lemon juice and olive oil. Chop one cucumber completely with green skin into circles, while peel other one and hollow out balls using some little sharp spoon. Cook chicken meat into salted water, leave to cool and then chop into slices. Arrange meat and cucumber over prepared lamb’s lettuce, try and spice per your taste.
Instead of chicken meat, you can use tuna or other fish.