1 tbsp honey
1 tbsp dijon mustard
.5 - 1 tbsp fresh lime juice
Combine honey and mustard in a small bowl or glass. If the honey is very stiff, nuke it on low at 30 second intervals until it becomes easier to stir. Drizzle in the lime juice, mixing vigorously, until everything hits a creamy consistency.
3 oz canned tuna in water
2 tbsp honey mustard dressing
several large handfuls of lettuce (I use bagged salad. Yes, I do, so there. I use the mix with dill in it.)
1 largeish tomato
2 oz avocado
4 - 6 cornichons
Drain the tuna (I give any extra tuna to my kitties), and mix it with half the salad dressing. Set to the side.
Shred the lettuce to bite-size with your hands. Chop the tomato and avocado into 1/4" pieces and salt them. Toss with the lettuce and the other half of the salad dressing, then turn everything into a large salad bowl.
Top artistically with the tuna mixture. Slice the cornichons and arrange them prettily on top and around the tuna.
I made mini-toast points out of hippy bread (Ezekiel 3:16 in this case) to eat along with the salad, and it was really satisfying (cut the bread into small pointed pieces and toast in a toaster oven). I think a vegetarian could make this salad with hard-boiled eggs and it would be equally tasty, but I would not mix the egg with salad dressing.
7 points with prepackaged dressing
6 points with home-made dressing
7 points with two hard-boiled eggs but only half the dressing
Adding toast adds 2 points
(cross-posted to healthyfoodie and diary_of_foods)