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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 cut in half pitted and peeled
- 1 pinch cayenne pepper
- Salt
- 2 Tbsp fresh flat-leaf parsley leaves finely chopped
- 2 Tbsp snipped fresh chives
- 1 package 5-ounce baby spinach
- 2 stalks celery thinly sliced
- 1 medium red pepper thinly sliced
- 1 can 15-ounce white kidney beans rinsed and drained
- 2 cans 5 ounces each tuna packed in water drained well
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cost Average budget
Preparation
Step 1
In 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.
In large bowl, toss spinach, celery, pepper, beans, and tuna with dressing. Divide among serving plates.
Thinly slice remaining avocado and arrange on top of salads.
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