Tuna Arugula Salad
Makes 2 Servings
Macros: 368 Cal, Fat 19g, Carbs 28g, Fibre 11g, Protein 25g
2 1/2 tbsps Extra Virgin Olive Oil
1 1/2 tbsps Lemon Juice
1 tbsp Fresh Dill (chopped)
Sea Salt & Black Pepper (to taste)
4 cups Arugula
1 cup White Navy Beans
1/4 cup Red Onion (sliced)
1 can Tuna (drained, broken into chunks)
In a small bowl combine the oil, lemon juice, dill, salt, and pepper. Set aside.
Divide the arugula, white beans, and red onion onto serving plates. Top with tuna chunks and drizzle the dressing on top. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to approximately three cups of salad.
More Flavour: Add tahini to the dressing. Serve with lemon wedges.
Additional Toppings: Add avocado, cucumber and/or feta cheese.
Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained.