Salads are an amazing way to vary meals and keep prep time to a minimum. We know it can be hard to keep salads interesting, we highly recommend this colorful salad.
It makes a hearty lunch or dinner thanks to 24 grams of protein and 8 grams of fiber. The satisfying crunchy cucumber and red onion are balanced with fresh tomatoes, fragrant chopped parsley, and bright lemon to top.
Pro tip: Keep the bean and tomato mixture separate from the spinach until you’re ready to serve.
Tuna and White Bean Salad
This hearty salad features crunchy cucumber, red onion, fresh tomatoes, fragrant chopped parsley and bright lemon to top.
- 1 clove garlic finely chopped
- 2 Tbsp olive oil extra-virgin
- 3 Tbsp fresh lemon juice
- Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
- 2 cans (6-oz. each) solid white tuna packed in water, drained
- 1 (15-oz.) can white (cannellini) beans drained, rinsed
- 1 medium red onion chopped
- 1 medium cucumber chopped
- 2 medium tomatoes chopped
- ½ cup artichoke hearts, packed in water drained, chopped
- ½ bunch fresh parsley (about ½ cup) stems removed and discarded, chopped
- 8 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.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
A great lunch option. Replace white beans with more veggies for dinner.
Photos and recipe by Kirsten Morningstar.