La Mirabelle is a cute cafe that I love in Amman. It has a beautiful garden for the summer and a cozy setting area by a fire-place in the winter.I have fond memories in that place.

When we were studying at the university, me and my friends would go there to celebrate birthdays and the end of the exams. Believe me the end of exams deserved a celebration, we’d have exams for 10 -14 days straight with 2-3 exams in the same day sometimes.

Later on when I started working it was a place me and my best friend Rasha would go for breakfast and then later on a place to go with my husband and now kids. The place offers a wide variety of breakfast, brunch and recently main dishes in addition to salads and desserts.

I have the bad habit of asking my husband and kids the permission to try a bite of their orders strictly in the name of science lol. I really do it to try to recreate those dishes and I have been successful on many occasions like the salad I am sharing with you today. What’s funny is that now when they like their order, they’s say Sawsan try this, it is really good maybe you can make it for us at home 🙂

Today’s salad is a refreshing one my husband had at La Mirabelle one afternoon with his friends and came home raving about the texture and flavor combination. You can guess what I ordered the next time we were there 🙂

The salad is delightfully crunchy with the lettuce and cucumbers, colorful with the corn,olives and carrots, tangy and interesting because of the dressing and the best part is that it is really easy to make.

Lettuce shredded

1 carrot shredded

1 can of tuna

1/3 cup corn

1/3 cup pitted olives

2 small cucumbers shopped

For the dressing

juice of 1/2  lemon

2 tablespoons vinegar

1 tablespoon mustard

Pinch salt

about 1/4 cup olive oil

In a bowl whisk together all the ingredients of the dressing except for the oil

Slowly drizzle the olive oil while whisking until incorporated.

In a bowl toss together the ingredients of the salad

Arrange in serving bowl

Drizzle with dressing immediately before serving