Recipe: Tuscan Tuna Salad

This hearty full-meal salad is a delicious quick dinner or grab-and-go lunch. You can easily turn this into a vegan salad by replacing the tuna with 1 cup of cooked quinoa, barley, farro, or rice.

Italian Tuna Salad

(serves 2)

For the dressing:

• Juice of 1 lemon
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• ¼ cup (120 ml) extra virgin olive oil
• Salt and pepper, to taste

For the salad:

• 5 big handfuls of your fave green (spinach, spring mix, etc.), washed & rinsed
• 1 cup (260 grams) canned white beans, rinsed & drained
• 10 grape tomatoes, washed and halved
• 6 oz (170 grams) tuna, canned
• 4 oz (115 grams) feta cheese, crumbled
• 1 avocado, sliced

Make the dressing: Place the first four ingredients in a small glass bowl and whisk until it is well combined. Slowly drizzle the olive oil into the mixture while whisking. Add the salt and pepper and taste. Adjust the seasonings.

Make the salad: Place the greens in a salad bowl and top with the ingredients, tossing lightly to combine. Add the desired amount of dressing and serve.