Boil quail eggs for about 6 minutes in salted water, let them cool down and peel.
Drain the tuna and cut it into pieces. Rinse and halve the cherry tomatoes. Cut avocados in half, remove core and skin and dice the flesh. Mix lime juice with salt, pepper and olive oil to a vinaigrette.
Mix half the vinaigrette with the avocado pieces. Halve the quail eggs. Put the cherry tomatoes, quail eggs, avocado pieces and tuna into jars. Sprinkle with the rest of the vinaigrette.
Rinse leaf salads, dab dry and cut into very fine strips. Place on the avocado salad and serve garnished with a slice of lime.