Quick & Easy Lunch | High Protein Tuna-Bean Salad

When it comes to preparing a healthy and delicious lunch at home on busy days, three essential requirements are speed, simplicity, and affordability. This high-protein tuna and bean salad is easy to customize with your favorite herbs, spices, and tons of mix-in options. Serve it up on its own, with your favorite crackers, spread onto toasted sourdough, or toss with pasta (we love it with this one). Makes 2 servings.

INGREDIENTS:

• 1 can wild caught tuna in water, drained (or sub with wild salmon)

• 1 cup cooked white beans like cannellini * if using canned beans be sure to drain and rinse

• 1 large handful of fresh baby spinach, finely chopped

• 1/4 - 1/2 cup of a small red onion or shallot, diced small

• 1 carrot, peeled and shredded on a box grater or diced small

• zest and juice of 1 lemon

• 1 tablespoon extra virgin olive oil

• salt and pepper to taste

• jazz up your dish with any of your favorite mix-ins, suggested: spices like garlic powder, turmeric, red pepper flakes, red wine or apple cider vinegar, stone ground or dijon mustard, sriracha, diced jalapeños, diced bell peppers, finely sliced celery, pepperoncini, capers, chopped olives, chopped pickles, fresh or dried herbs, etc.

HOW TO:

Drain tuna (or salmon) and add to a mixing bowl. Rinse and drain beans and add to the bowl. Mix in chopped spinach, diced onion, carrots, lemon juice/zest, and olive oil. Generously season with salt and pepper to taste. Mix well. Jazz it up with any of your favorite mix-ins. Recommended to chill the mixture in the fridge for at least 20 minutes before serving. Best eaten within 2-3 days.

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