Tuna, Avocado and White Bean Salad

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Avocados from Mexico Tuna, Avocado and White Bean Salad Heart-Check certified recipe
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Tuna, Avocado and White Bean Salad

In this tuna, avocado and white bean salad you will make your own homemade salad dressing that you get to toss in those leafy greens.

This recipe from Avocados From Mexico is an American Heart Association Heart-Check Certified recipe.

Ingredients

Servings  6   Serving Size   1 1/3 cups

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • salt and pepper (optional)
  • 6 cups baby arugula
  • 6 ounces canned tuna (in water)
  • 1-1/2 cups cannellini beans (drained, rinsed)
  • 1-1/2 cups quinoa (cooked)
  • 1 avocado (diced)
  • 1/4 cup low-fat feta cheese (crumbled)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, mustard, salt, and pepper until well combined.
  2. In a large bowl, combine, arugula, tuna, beans, quinoa, avocados, and feta cheese; toss gently with dressing.

Nutrition Facts

Tuna, Avocado and White Bean Salad

CaloriesCalories

270 Per Serving

ProteinProtein

14g Per Serving

FiberFiber

7g Per Serving

Nutrition Facts

Calories 270
Total Fat 13.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.9 g
Cholesterol 15 mg
Sodium 320 mg
Total Carbohydrate 27 g
Dietary Fiber 7 g
Sugars 5 g
Protein 14 g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 1/2 lean meat, 1 1/2 fat

 

In this tuna, avocado and white bean salad you will make your own homemade salad dressing that you get to toss in those leafy greens.

This recipe from Avocados From Mexico is an American Heart Association Heart-Check Certified recipe.

Nutrition Facts

Tuna, Avocado and White Bean Salad

CaloriesCalories

270 Per Serving

ProteinProtein

14g Per Serving

FiberFiber

7g Per Serving
×
Calories 270
Total Fat 13.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.9 g
Cholesterol 15 mg
Sodium 320 mg
Total Carbohydrate 27 g
Dietary Fiber 7 g
Sugars 5 g
Protein 14 g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 1/2 lean meat, 1 1/2 fat

Ingredients

Servings  6   Serving Size   1 1/3 cups

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • salt and pepper (optional)
  • 6 cups baby arugula
  • 6 ounces canned tuna (in water)
  • 1-1/2 cups cannellini beans (drained, rinsed)
  • 1-1/2 cups quinoa (cooked)
  • 1 avocado (diced)
  • 1/4 cup low-fat feta cheese (crumbled)

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, mustard, salt, and pepper until well combined.
  2. In a large bowl, combine, arugula, tuna, beans, quinoa, avocados, and feta cheese; toss gently with dressing.

 


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