RECIPE 19: White Bean & Tuna Arugula Salad

👩‍🍳This salad contains ALL the flavors. It’s a guaranteed hit.

And of course, it has peppery arugula (also known as rocket) – this week’s food of the week) in it.

Experiment with this recipe by adding cooked or canned salmon instead of the tuna, or leave out the fish altogether for a vegan meal.

🥗White Bean & Tuna Arugula Salad 🥗

(serves 4)

For the salad:

• 5 big handfuls of arugula, rinsed (about 5 oz/140 grams)
• 1 6-oz (170 grams) pouch of tuna
• 1 15 oz (425 gram) can white/cannellini beans
• ½ small red onion, diced
• 3 Tbsp chopped green olives
• 3 Tbsp almonds

For the dressing:

• 1 large lemon, juiced
• 1 Tbsp maple syrup
• 1 tsp lemon zest
• 3 Tbsp extra-virgin olive oil 
• Sea salt & freshly ground black pepper, to taste

Prepare the salad by placing all of the ingredients in a large bowl.

Make the dressing by whisking together the juice, syrup, and zest. Continue whisking while slowly pouring a light stream of oil into the juice mixture. Keep whisking until combined. Season with salt and pepper.

Pour the dressing over the salad and toss to coat. Serve & enjoy!

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