Lemony Tuna, White Bean & Sweet Pepper Spinach Salad.

  • 2
    avocados
  • 2 (142 g) pkg
    baby spinach
  • 2 (398 ml) cans
    cannellini (white kidney) beans
  • 2 (170 g) cans
    chunk light tuna in water
  • 2 cloves
    garlic
  • 1 small pkg
    grape tomatoes
  • 1 small bunch
    green onions (scallions)
  • 2
    lemons
  • 2
    yellow bell peppers
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    2 lemons
    2 (142 g) pkg baby spinach
    2 yellow bell peppers
    1 small pkg grape tomatoes
    1 small bunch green onions (scallions)
  • 2
    Grate the zest from the lemon and transfer to a small bowl, then juice the lemon into the same bowl. Peel and mince (or press) the garlic; add to bowl with the lemon.
    2 cloves garlic
  • 3
    Add oil, salt, and pepper to the bowl with the lemon juice and whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Drain and rinse the beans; set aside to drain further.
    2 (398 ml) cans cannellini (white kidney) beans
  • 5
    Drain the tuna and transfer to a large salad bowl; flake with a fork. Place the spinach in the bowl with the tuna.
    2 (170 g) cans chunk light tuna in water
  • 6
    Cut the bell pepper into quarters lengthwise; remove and discard the seeds and white membranes. Medium dice the pepper and add to the bowl with the spinach.
  • 7
    Remove the root ends from the green onions and cut them crosswise, into ¼ inch pieces at an angle; add them to the salad bowl.
  • 8
    Halve the tomatoes and add them to the salad bowl as well.
  • 9
    Add beans to the salad bowl along with the dressing; toss to coat.
  • 10
    Halve avocado and remove pit; scoop out the flesh and cut into slices; set aside.
    2 avocados
  • 11
    To serve, divide the salad between plates or bowls and top with avocado slices. Enjoy!