Mediterranean Tuna Salad

3 ounces baby arugula, washed and thoroughly dried
½ cup balsamic vinaigrette 
1 6-ounce can light tuna packed in water, drained
1 6-ounce jar marinated artichoke hearts (no hydrogenated oil),
drained and cut in half
½ 12-ounce jar roasted sweet red bell peppers, drained
3 to 4 ounces oil-cured or kalamata olives
1 ripe avocado, peeled, pitted, and diced

Toss the arugula with vinaigrette, and divide between two salad bowls. Spoon the tuna down the center of each bowl, followed by artichoke, bell peppers, olives, and avocado.
Makes 2 servings.