Chop 2 hard‑boiled eggs and mix with 2 tbsp mayonnaise, 1 tsp Dijon, salt and pepper. Serve on romaine leaves or with cucumber slices.

Lay a slice of turkey, place a thin slice of cheese and a sliver of avocado, roll and secure with a toothpick. Repeat for 4 rolls.

Drain 1 can of tuna. Mix with 2 tbsp mayonnaise, squeeze of lemon, salt and pepper. Serve on mixed greens with olives.

Halve an avocado and remove a little flesh to widen cavity. Spoon in egg salad or tuna salad. Top with chopped nuts for crunch.

Arrange sliced cheese, a handful of nuts, a few cucumber slices, and pickles on a plate.

Thread cherry tomato, basil leaf (optional), and mozzarella cube on a toothpick. Drizzle with olive oil and a pinch of salt.

Place baby spinach on a large lettuce leaf, slice a hard‑boiled egg on top, add a drizzle of mayo or mustard, roll up.

Halve a cucumber lengthwise and scoop seeds. Fill with tuna salad and sprinkle with pepper.

Combine chopped deli turkey, cheese cubes, cherry tomatoes, and greens. Toss with olive oil and lemon.

Layer olives, cheese cubes, sliced deli meat, and artichoke hearts (if available) in a jar or cup.

Slice avocado and top with crushed nuts and a pinch of salt. Serve on a slice of cheddar cheese or grilled halloumi.

Quarter a hard‑boiled egg and serve with a few olives and cucumber slices.

Spoon tuna into romaine leaves, add diced tomato and a squeeze of lemon.

Heat a slice of cheese in a microwave for 30–45 seconds until crisp, let cool slightly, then use it as a wrap for deli meat and avocado.

Toss baby spinach with olive oil, lemon, salt, and top with a spoonful of mayonnaise mixed with mustard for a creamy bite.