Connoisseurs Olive and Salmon Salad (Serves 4)

300g tub Connoisseurs Collection Olives
200g baby cos lettuce leaves
200g cherry tomoatoes
200g whole baby green beans blanched
1/4 cup roughly chopped parsley
2 avocados, peeled and cut into chunks
2 eggs, hard boiled, peeled and quartered
425g can salmon/tuna

1. Place lettuce on one large serving platter. Top with olives, tomatoes, beans and avocado. Break salmon into chunks and add to salad with eggs. Drizzle with olive marinade.
2. To serve, sprinkle with parsley and season to taste.

TIP: Marinade can be used to flavour your favourite meat and fish.