A quick, delicious, bean and tuna salad that ramps up any work lunch box in a nano second.
Gluten, sugar and dairy free, a real winner!
Everyone loves this salad; its yummy, portable, versatile and can be used over 2 days with freshness intact. Transport yourself to Italy with a bowl of this salad. Using foods from the sunny Mediterranean, we know instantly that our bodies are going to love this dish. With cannellini beans, high in plant protein and resistant fibre, a variety of salad vegetables, avocado, olive oil, balsamic vinegar and omega 3 rich tuna this dish ticks all the boxes for a nutritional winner.
TUNA AND CANNELLINI BEAN CRUNCH SALAD
1 x 425 can of tuna in olive oil ( select ethically caught tuna)
1 x 400g tin cannellini beans, drained in a sieve
1 red capsicum, washed, deseeded and finely diced
2 Lebanese cucumbers, washed and finely diced
1 avocado, peeled, seed removed and cut into large dice
1/2 large red Spanish onion peeled and finely diced
1 handful cherry tomatoes diced
2 tablespoons finely chopped flat leaf ( Italian) parsley or fresh coriander
2 tablespoons balsamic vinegar
2 tablespoons olive oil
black pepper, sea salt to taste
Juice of half a lemon
Combine all ingredients, gently toss to combine. Adjust season, lemon, vinegar and olive oil as needed.