Tuna, Avocado and White Bean Salad

In this tuna, avocado and white bean salad you will make your own homemade salad dressing that you get to toss in those leafy greens.

This recipe from Avocados From Mexico is an 蜜芽传媒 Heart-Check Certified recipe.

Ingredients

Servings 6 Serving Size 1 1/3 cups

2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
salt and pepper (optional)
6 cups baby arugula
6 ounces canned tuna (in water)
1-1/2 cups cannellini beans (drained, rinsed)
1-1/2 cups quinoa (cooked)
1 avocado (diced)
1/4 cup low-fat feta cheese (crumbled)
2 tablespoons extra virgin olive oil

Directions

Tip: Click on step to mark as complete.

In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, mustard, salt, and pepper until well combined.
In a large bowl, combine, arugula, tuna, beans, quinoa, avocados, and feta cheese; toss gently with dressing.

Tuna, Avocado and White Bean Salad

Calories

270 Per Serving

Protein

14g Per Serving

Fiber

7g Per Serving

Nutrition Facts

Calories		270
Total Fat		13.0 g
	Saturated Fat	2.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.2 g
	Monounsaturated Fat	3.9 g
Cholesterol		15 mg
Sodium		320 mg
Total Carbohydrate		27 g
	Dietary Fiber	7 g
	Sugars	5 g
Protein		14 g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 1/2 lean meat, 1 1/2 fat

In this tuna, avocado and white bean salad you will make your own homemade salad dressing that you get to toss in those leafy greens.

This recipe from Avocados From Mexico is an 蜜芽传媒 Heart-Check Certified recipe.

Tuna, Avocado and White Bean Salad

Calories

270 Per Serving

Protein

14g Per Serving

Fiber

7g Per Serving

Calories		270
Total Fat		13.0 g
	Saturated Fat	2.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.2 g
	Monounsaturated Fat	3.9 g
Cholesterol		15 mg
Sodium		320 mg
Total Carbohydrate		27 g
	Dietary Fiber	7 g
	Sugars	5 g
Protein		14 g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 1/2 lean meat, 1 1/2 fat

Ingredients

Servings 6 Serving Size 1 1/3 cups

2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
salt and pepper (optional)
6 cups baby arugula
6 ounces canned tuna (in water)
1-1/2 cups cannellini beans (drained, rinsed)
1-1/2 cups quinoa (cooked)
1 avocado (diced)
1/4 cup low-fat feta cheese (crumbled)
2 tablespoons extra virgin olive oil

Directions

Tip: Click on step to mark as complete.

In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, mustard, salt, and pepper until well combined.
In a large bowl, combine, arugula, tuna, beans, quinoa, avocados, and feta cheese; toss gently with dressing.

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