Based on a suggestion from her mother Ruth, she has become quite fond of a combination of baby spinach, feta, walnuts, and cherry tomatoes - sometimes with romaine hearts and/or avocado.
On a summery day a few weeks ago I made a seasonal lunch with steamed new potatoes, tuna and sweetcorn mayo, and spinach leaves. I made a dressing from three teaspoons each of mustard and honey, juice of a lemon and a lime, about two or three times that amount of olive oil, and a bit of salt and pepper. (I might not have remembered the quantities correctly - adjust to your taste! - and I made far too much for two.) This turned out to be a great success.
Earlier this week I made a chunky salad of diced cucumber, celery, tomatoes, feta, and grated carrot, with the honey/mustard/lemon dressing. This went quite well with pork pies.