15-Minute Arugula & Cucumber Salad with Tuna

My recipe box consists of Whole Foods plant based recipes. I have been wfpb for the last year and have found it fun to find new and tasty recipes. Hope you enjoy them too

3 tablespoons chopped fresh basil

1 tablespoon white-wine vinegar

1 ½ teaspoons lemon juice

½ teaspoon salt

3 tablespoons extra-virgin olive oil

¾ cup thinly sliced celery

¾ cup thinly sliced Persian or English cucumber

1 (5 ounce) package baby arugula

8 pitted Castelvetrano olives, quartered (about ⅓ cup)

2 (6.7-ounce) packages no-salt-added tuna fillets in water, drained

Directions at eatingwell.com

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