Name: Tuna Spinach Salad with White Beans and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 ounces Canned Light Tuna in Water; 0.25 cup Cannellini Beans; 2 cups Baby Spinach; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Dijon Mustard; 0.5 cup sliced Cucumber; 0.5 cup halved Cherry Tomatoes

Tuna Spinach Salad with White Beans and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Tuna Spinach Salad with White Beans and Lemon Vinaigrette

Fresh baby spinach tossed with tuna and white beans, finished with a zesty lemon-dijon vinaigrette and a sprinkle of cracked black pepper.

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NUTRITION

Protein

18g

Fat

22.3g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Canned Light Tuna in Water

0.25 cup Cannellini Beans

2 cups Baby Spinach

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

0.5 cup sliced Cucumber

0.5 cup halved Cherry Tomatoes

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PREPARATION

1
Drain the tuna and the white beans thoroughly to remove excess moisture.
2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the dressing is fully emulsified.
3
Place the baby spinach in a large salad bowl as the base.
4
Add the drained tuna, white beans, sliced cucumber, and halved cherry tomatoes to the bowl.
5
Drizzle the prepared lemon-dijon vinaigrette over the salad components.
6
Toss gently to ensure all ingredients are evenly coated in the dressing.
7
Finish with a pinch of sea salt and freshly cracked black pepper before serving.