Tuna & White Bean Salad
This quick and filling lunch packs an energy trifecta of protein, fiber-containing carbs and healthful fats.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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
- In a jar, combine all dressing ingredients; shake until well combined. Set aside.
- 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