Oil Packed Tuna And Arugula Salad Recipe

This Oil Packed Tuna And Arugula Salad recipe is a filling and healthy salad recipe with flavors reminiscent of Italy, we love making this salad with high quality oil-packed tuna because it makes the dish!

5 from 6 votes

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Prep Time 5

Cook Time 5

Total Time 10

Course Dinner, Lunch, Main, Salad

Cuisine American, Italian

Diet Gluten Free

Servings Servings

Calories 292 kcal

Equipment

Glass Bowls
Balloon Whisk
Wooden Salad Bowl

Ingredients

For The Balsamic Vinaigrette:

2 tablespoons freshly squeezed lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon Mustard
Kosher salt and Freshly ground black pepper
1 teaspoon honey
1/4 cup extra-virgin olive oil

For The Salad:

4 to 5 handfuls baby arugula
1 1/2 cups cooked cannellini (white kidney) beans
1 1/2 cups cooked quinoa
6 ounces oil-packed tuna
2 to 4 ounces crumbled feta cheese
1 medium ripe avocado pitted and sliced

Instructions

Make The Balsamic Vinaigrette: 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.
Serve The Tuna Salad: 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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Nutrition

Serving: 1servingCalories: 292kcalCarbohydrates: 7gProtein: 13gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 14mgSodium: 194mgPotassium: 405mgFiber: 3gSugar: 3gVitamin A: 107IUVitamin C: 8mgCalcium: 15mgIron: 1mg

Keyword Easy salad, healthy salad, Hearty Salad, Protein rich salad