Tuna, Avocado and White Bean Salad

HEART.ORG

Servings: SERVES 6 • 1¹ cups per serving PREP TIME 15 minutes COOK TIME 0 minutes TOTAL TIME 15 minutes

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Salt to taste (optional)

Pepper to taste (optional)

6 cups baby arugula

6 ounces canned tuna, in water

1½ cups cannellini beans, rinsed and drained

1½ cups quinoa, cooked

1 medium avocado, peeled, pitted and diced

¼ cup low-fat feta cheese, crumbled

1. In a small bowl, whisk together the oil, lemon juice, vinegar, honey, mustard, salt and pepper if

desired until well combined.

2. In a large bowl, combine the arugula, tuna, beans, quinoa, avocado and feta. Gently toss with the dressing.

Nutrition Analysis (per serving)

Calories 270

Total Fat 13.0 g

Saturated Fat 2.5 g

Trans Fat 1.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 4.0 g

Cholesterol 15 mg

Sodium 320 mg

Carbohydrates 27 g

Fiber 7 g

Total Sugars 5 g

Includes Added Sugars 3 g

Protein 14 g

Dietary Exchanges

1½ starch, 1 vegetable, 1½ lean meat,

1½ fat

***also from the same site***

Slow Cooker Avocado Lime Chicken Soup

Salmon Hashburgers

Pineapple and Ricotta Cheese Sweet Potato Toasts

Huevos Rancheros