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Gluten-Free

Tuna & White Bean Salad

This quick and filling lunch packs an energy trifecta of protein, fiber-containing carbs and healthful fats.

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Servings
2
Prep Time
15 min
Duration
15 min

Ingredients

Dressing

  • ¼ cup avocado oil
  • 1 tsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/8 tsp each sea salt and ground black pepper

Salad

  • 1 3.5-oz can tuna packed in water, drained and flaked
  • 4 cups baby spinach
  • 1 cup canned white beans, drained
  • 1 cup diced cucumber
  • 1 tomato, diced
  • ¼ red onion, thinly sliced
  • ¼ cup chopped fresh dill
  • 2 tbsp raw cashews

Preparation

  1. In a jar, combine all dressing ingredients; shake until well combined. Set aside.
  2. In a large bowl, place tuna, spinach beans, cucumber, tomato and onion. Pour dressing over top and toss to coat. Top with dill and cashews.

NOTE: If following our Meal Plan, refrigerate one-half salad and one-half dressing in separate containers; toss together before eating.

Nutrition Information

  • Serving Size 1/2 of recipe
  • Calories 488
  • Carbohydrate Content 33 g
  • Cholesterol Content 15 mg
  • Fat Content 32 g
  • Fiber Content 10 g
  • Protein Content 19 g
  • Saturated Fat Content 4 g
  • Sodium Content 419 mg
  • Sugar Content 5 g