From: Good Housekeeping US
Spinach Salad with Tuna and Avocado
Yields:
4 serving(s)
Total Time:
15 mins
Cal/Serv:
280
Rewind the years with this fiber-loaded salad: Spinach helps protect eyesight, red pepper ramps up collagen production, and avocado's good-for-you fats may shrink belly bulge. Canned tuna and beans contribute cell-supporting protein — and get this lunch tableside in 15 minutes.
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Ingredients
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. water
- 1 tsp. Dijon mustard
- 1 ripe Hass avocado
- 1 pinch cayenne (ground red) pepper
- salt
- 2 Tbsp. fresh flat-leaf parsley leaves
- 2 Tbsp. snipped fresh chives
- 1 package baby spinach
- 2 stalk celery
- 1 medium red pepper
- 1 can white kidney (cannellini) beans
- 2 can tuna packed in water
Directions
- Step 1In blender, combine lemon juice, oil, water, mustard, half of avocado, cayenne pepper, and 1/4 teaspoon salt. Puree until smooth, scraping container occasionally. Stir in parsley and chives.
- Step 2In large bowl, toss spinach, celery, pepper, beans, and tuna with dressing. Divide among serving plates.
- Step 3Thinly slice remaining avocado and arrange on top of salads.
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