Tuna, avocado & cannellini bean salad
Packed with protein and low in saturated fat, this is a lovely dish for those days when you don't feel like cooking. If you like, swap the cannellini beans for chickpeas, flageleot or butter beans.
- Serves2
- CourseLunch
- Prepare20 mins
- Cook-
- Total time20 mins
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- ½ tsp honey
- 140g red chicory, trimmed, leaves separated and halved
- 400g cannellini beans, rinsed and drained
- 1 tbsp capers, rinsed and drained
- 1 avocado, sliced
- 2 salad onions, thinly sliced
- 1/4 x 25g pack flat leaf parsley, leaves picked
- John West No Drain Tuna Steak with Spring Water Fridge Pot