Name: Lemony Tuna, White Bean & Sweet Pepper Spinach Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (142 g) pkg baby spinach; 3 (398 ml) cans cannellini (white kidney) beans; 3 (170 g) cans chunk light tuna in water; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ small bunches green onions (scallions); 3 lemons; 3 yellow bell peppers; black pepper; extra virgin olive oil; salt

Lemony Tuna, White Bean & Sweet Pepper Spinach SaladLemony Tuna, White Bean & Sweet Pepper Spinach Salad — a 30-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 avocados

3 (142 g) pkg baby spinach

3 (398 ml) cans cannellini (white kidney) beans

3 (170 g) cans chunk light tuna in water

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ small bunches green onions (scallions)

3 lemons

3 yellow bell peppers

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

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.

Add oil, salt, and pepper to the bowl with the lemon juice and whisk to combine the dressing.

Drain and rinse the beans; set aside to drain further.

Drain the tuna and transfer to a large salad bowl; flake with a fork. Place the spinach in the bowl with the tuna.

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.

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.

Halve the tomatoes and add them to the salad bowl as well.

Add beans to the salad bowl along with the dressing; toss to coat.

Halve avocado and remove pit; scoop out the flesh and cut into slices; set aside.

To serve, divide the salad between plates or bowls and top with avocado slices. Enjoy!

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