Tuna and White Bean Salad

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Ingredients 

Total Time:
10 min

• 2 cups mixed greens, stemmed

• 1 medium cucumber, sliced

• ½ red onion, sliced

• ½ cup cherry tomatoes, sliced

• 1 6-ounce cans of tuna packed in water, drained

• 1 - 15 ounces can white beans, rinsed and drained

• 4 eggs, large, hard-boiled, sliced into wedges

• 1/4 cup black olives

• Fresh ground black pepper

For Preserved Lemon Vinaigrette

• 2 tablespoons shallot, minced

• 3/4 cup olive oil

• 2 tablespoons lemon juice

• 2 tablespoons apple cider vinegar

• 1 teaspoon dijon mustard

• 2 teaspoons honey

• 2 tablespoons lemon, zest of preserved lemon peel, minced

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Instructions

1. In a bowl, add mixed greens, cucumbers, red onions, tomatoes, tuna, white beans, eggs, and olives. Season with black pepper. Drizzle with vinaigrette and serve.

2. For the lemon vinaigrette: Purée shallot, oil, lemon juice, vinegar, mustard, and honey in a blender until smooth. Place in a bowl and add the lemon zest and preserved lemon; mix to combine.

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