TUNA-Tuna, Avocado and White Bean Salad

By Unblond1

Ingredients

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon Mustard
• kosher salt and Freshly ground black pepper
• 1 teaspoon honey
• 3 tablespoons best extra-virgin olive oil
• 1 can cannellini beans, rinsed and drained
• 1 1/2 cups cooked quinoa
• 3 small cans Rio Mare oil-packed tuna
• 4 ounces crumbled feta cheese
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh dill
• 1 medium ripe avocado pitted and diced
• 30 cherry tomatoes, halved
• 6 cups baby arugula, to serve

Details

Servings 6
Adapted from saltandwind.com

Preparation

Step 1

Whisk together lemon juice, balsamic, honey, Dijon, and a pinch of salt and pepper in a bowl until well combined. Slowly whisk in olive oil until well combined. Taste and add more salt, pepper, or honey as desired.

Add remaining ingredients through dill. Mix well and refrigerate.

To serve, add avocado and cherry tomatoes and serve over arugula.

6 Servings

Calories 389.2
Total Fat 21.0 g
Saturated Fat 5.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 7.8 g
Cholesterol 31.7 mg
Sodium 704.5 mg
Potassium 542.2 mg
Total Carbohydrate 34.4 g
Dietary Fiber 9.5 g
Sugars 2.2 g
Protein 18.9 g