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Ingredients
  • subheading: For The Dressing:
  • ¼ cup fresh lemon juice
  • 2 garlic cloves, minced
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon Aleppo pepper
  • Kosher salt
  • subheading: For The Salad:
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • ¾ cup cherry tomatoes, quartered
  • ½ small red onion, thinly sliced
  • ½ cup fresh parsley, coarsely chopped
  • ¼ cup green olives (such as Castelvetrano), pitted and slivered
  • 1 (5 ounce) water-packed tuna (see note), drained and broken into large pieces
  • ½ cup fresh basil leaves, thinly sliced
  • 2 ounces (about 4 cups) baby spinach, for serving (optional, or swap in arugula or scoop into Pita Bread)
Steps
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