Tuna and White Bean Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna and White Bean Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Tuna and White Bean Salad with Lemon Vinaigrette

Flaky tuna and creamy white beans tossed with crisp arugula and a zesty lemon-dijon dressing, finished with a sprinkle of fresh, peppery parsley.

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NUTRITION

262kcal
Protein
17.8g
Fat
12.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Canned Tuna (in water)

1/3 cup Cannellini Beans

2 teaspoons Extra Virgin Olive Oil

2 cups Arugula

2 tablespoons Red Onion, diced

1/2 cup Cucumber, sliced

2 Kalamata Olives, sliced

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl until the vinaigrette is well emulsified.

  • 2

    Drain the canned tuna and the cannellini beans thoroughly to remove excess liquid.

  • 3

    In a large mixing bowl, combine the fresh arugula, diced red onion, sliced cucumber, and sliced Kalamata olives.

  • 4

    Add the drained tuna and white beans to the bowl with the vegetables.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to combine, being careful not to over-mash the beans.

  • 6

    Garnish with fresh parsley and a crack of black pepper before serving immediately.

Tuna and White Bean Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna and White Bean Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Tuna and White Bean Salad with Lemon Vinaigrette

Flaky tuna and creamy white beans tossed with crisp arugula and a zesty lemon-dijon dressing, finished with a sprinkle of fresh, peppery parsley.

NUTRITION

262kcal
Protein
17.8g
Fat
12.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Canned Tuna (in water)

1/3 cup Cannellini Beans

2 teaspoons Extra Virgin Olive Oil

2 cups Arugula

2 tablespoons Red Onion, diced

1/2 cup Cucumber, sliced

2 Kalamata Olives, sliced

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl until the vinaigrette is well emulsified.

  • 2

    Drain the canned tuna and the cannellini beans thoroughly to remove excess liquid.

  • 3

    In a large mixing bowl, combine the fresh arugula, diced red onion, sliced cucumber, and sliced Kalamata olives.

  • 4

    Add the drained tuna and white beans to the bowl with the vegetables.

  • 5

    Drizzle the lemon vinaigrette over the salad and toss gently to combine, being careful not to over-mash the beans.

  • 6

    Garnish with fresh parsley and a crack of black pepper before serving immediately.