Tuna and White Bean Salad
Summery salads are an amazing way to vary up meals and keep prep time to a minimum. It can be hard to keep salads interesting, so I highly recommend this colorful salad. It makes a hearty lunch or dinner thanks to 24 g of protein and 8 g of fiber. The satisfying crunch cucumber and red onion is balanced with fresh tomatoes, fragrant chopped parsley and bright lemon to top.
Tip: Keep the bean and tomato mixture separate from the spinach until you’re ready to serve.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 2 Servings
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0.5 clove garlic finely chopped
1 Tbsp olive oil extra-virgin
1.5 Tbsp fresh lemon juice
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cans (6-oz. each) solid white tuna packed in water, drained
0.5 (15-oz.) can white (cannellini) beans drained, rinsed
0.5 medium red onion chopped
0.5 medium cucumber chopped
1 medium tomatoes chopped
0.25 cup artichoke hearts, packed in water drained, chopped
0.25 bunch fresh parsley (about ½ cup) stems removed and discarded, chopped
4 cups raw spinach (or arugula)
Combine garlic, oil, and lemon juice in a small bowl; whisk to blend.
Season with salt and pepper if desired. Set aside.
Combine tuna, beans, onion, cucumber, tomatoes, artichoke hearts, and parsley in a medium bowl; mix well.
Drizzle tuna mixture with dressing; toss gently to blend.
Evenly divide spinach between four serving plates. Top evenly with tuna mixture.
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