Butter Lettuce Salad with Tuna, Potato, Orange, Avocado & Olives

Directions

1. Rinse all produce and pat dry, then prepare the potatoes: cut them into chunks and set them in a small pot covered with fresh water to boil over high heat.
2. Once the water boils, reduce to a simmer and cook until the potatoes are fork‑tender, about 8–10 minutes; drain and rinse with cold water to cool, then set aside.
3. Whisk together lemon juice with mayonnaise, olive oil, maple syrup, salt, and pepper in a medium bowl to form a dressing.
4. Thinly slice the shallot and add it to the dressing, tossing to coat the slices.
5. Peel the orange, separate into segments, rough‑chop the flesh, and fold it into the dressing mixture.
6. Remove parsley leaves from the stems, discard the stems, and mince the leaves; add to the bowl with the dressing.
7. Coarsely chop the olives and stir them into the dressing, then drain the tuna, flake it with a fork, and add to the bowl.
8. Halve and pit the avocado, scoop the flesh out in chunks, and add to the bowl; tear or chop the butter lettuce into bite‑sized pieces and mix in, along with the cooled potatoes, until everything is well dressed and combined.
9. Divide the salad among plates or bowls and serve.