1 bunch asparagus, trimmed and chopped into large pieces

4 cups salad greens, washed

1 bunch Italian leaf parsley, chopped 

2 small cucumbers, chopped 

4 ripe tomatoes, chopped

2 red capsicums, chopped

1 red onion, thinly sliced

4 hard-cooked eggs, peeled and quartered

285g tuna in spring water, drained (or tinned salmon)

2 cloves garlic, cut in half 

Vinaigrette

1 Tablespoon red wine vinegar

½ teaspoon Dijon mustard

2 Tablespoons cold pressed olive oil