In this tuna, avocado and white bean salad you will make your own homemade salad dressing that you get to toss in those leafy greens.
This recipe from Avocados From Mexico is an American Heart Association Heart-Check Certified recipe.
Tuna, Avocado and White Bean Salad
Calories270 Per Serving
Protein14g Per Serving
Fiber7g Per Serving
|Total Fat||13.0 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.2 g|
|Monounsaturated Fat||3.9 g|
|Total Carbohydrate||27 g|
|Dietary Fiber||7 g|
1 1/2 starch, 1 vegetable, 1 1/2 lean meat, 1 1/2 fat
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
salt and pepper (optional)
6 cups baby arugula
6 ounces canned tuna (in water)
1-1/2 cups cannellini beans (drained, rinsed)
1-1/2 cups quinoa (cooked)
1 avocado (diced)
1/4 cup low-fat feta cheese (crumbled)
2 tablespoons extra virgin olive oil
In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, mustard, salt, and pepper until well combined.
In a large bowl, combine, arugula, tuna, beans, quinoa, avocados, and feta cheese; toss gently with dressing.