Oil Packed-Tuna, Avocado, White Bean, and Arugula Salad

• Seafood

  • 6 oz Tuna, oil-packed

• Produce

  • 1 Avocado, medium ripe pitted and small
  • 4 oz Baby arugula

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 Honey
  • 2 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 4 oz Feta cheese

• Other

  • 1 1/2 cups Cooked cannellini (white kidney beans

Found on saltandwind.com

Description

Ingredients

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon Mustard
• kosher salt and Freshly ground black pepper
• honey
• 3 tablespoons extra-virgin olive oil
• 4 to 5 ounces baby arugula
• 1 1/2 cups cooked cannellini (white kidney) beans
• 1 1/2 cups cooked quinoa
• 6 ounces oil-packed tuna
• 4 ounces crumbled feta cheese
• 1 medium ripe avocado pitted and small dice

Directions

• Whisk together lemon juice, balsamic, Dijon, and a pinch of salt and crank of pepper in a small nonreactive bowl until well combined. Add honey to taste and slowly whisk in olive oil until well combined. Taste and add more salt, pepper, or honey as desired.
• Arrange arugula in a salad serving bowl and top with beans, quinoa, tuna, feta, and avocado. Drizzle with half the dressing and serve, passing additional dressing on the side.