Oil Packed-Tuna, Avocado, White Bean, and Arugula Salad

Oil Packed-Tuna, Avocado, White Bean, and Arugula Salad
http://saltandwind.com/recipes/167-oil-packed-tuna-avocado-white-bean-and-arugula-salad-recipe
Oil Packed-Tuna, Avocado, White Bean, and Arugula Salad | http://saltandwind.com In case you haven't noticed, salad is my jam. I mean, sometimes I feel like this blog should be called "Salt & Salad" because I'm all about the...
Skill
Beginner
Course
Drinks
Cuisine
American
Ingredients
12
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
1/3 cup dressing
Servings
4
Oil Packed-Tuna, Avocado, White Bean, and Arugula Salad | http://saltandwind.com
Skill
Beginner
Course
Drinks
Cuisine
American
Ingredients
12
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
1/3 cup dressing
Servings
4
Oil Packed-Tuna, Avocado, White Bean, and Arugula Salad | http://saltandwind.com

In case you haven't noticed, salad is my jam. I mean, sometimes I feel like this blog should be called "Salt & Salad" because I'm all about them and try to eat one salad a day. And though I've shared a fair share of salads with you, I've somehow completely overlooked sharing this Tuna, White Bean, and Arugula Salad. This salad is a twist on that Italian classic combo of oil-packed tuna and cannellini beans and it's evolved over the years.

I ate it a lot when I was filming Ask Aida because it's got tons of protein and would fuel me up for the 3 episode-a-day schedule that was that show. But the reason I've kept making it is because it's healthy but still filling and really because the one pantry staple I always have on hand is tuna. No, not that weird fishy smelling stuff in a cat food-shaped can but really awesome, oil-packed tuna that's so good you actually crave it (or at least I do). 

Ingredients

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon Mustard
  • kosher salt and Freshly ground black pepper
  • honey
  • 3 tablespoons extra-virgin olive oil
  • 4 to 5 ounces baby arugula
  • 1 1/2 cups cooked cannellini (white kidney) beans
  • 1 1/2 cups cooked quinoa
  • 6 ounces oil-packed tuna
  • 4 ounces crumbled feta cheese
  • 1 medium ripe avocado

    pitted and small dice

Instructions

Whisk together lemon juice, balsamic, Dijon, and a pinch of salt and crank of pepper in a small nonreactive bowl until well combined. Add honey to taste and slowly whisk in olive oil until well combined. Taste and add more salt, pepper, or honey as desired.

Tip

Dressing can be made up to 4 days in advance and stored refrigerated in an airtight container.

Arrange arugula in a salad serving bowl and top with beans, quinoa, tuna, feta, and avocado. Drizzle with half the dressing and serve, passing additional dressing on the side.

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