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Healthy Tuna and Avocado Spinach Salad with Oyster Crackers

July 29, 2014

My mom and I just ate a healthy and delicious lunch. She ate this as a salad, and I ate this as a sandwich. Look under “Snacks” for my Oyster Cracker recipe. This is my version of “Spinach Salad with Tuna and Avocado” from Good Housekeeping September 2011 issue.

Salad:

1 (5 oz.) pkg. baby spinach
1 (15 oz.) white kidney (cannellini) beans, rinsed and drained
1 (5 oz.) can tuna packed in water, drained well

Dressing:
3 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
1 Tbsp. water
1 tsp. Dijon mustard
1/8 tsp. salt
1/2 avocado

Place lemon juice, oil, water, mustard, salt, and avocado in food processor and pulse until smooth. Dish into small bowls as dressing for salad.

Plate spinach, sprinkling tuna and beans on top. Serve with a side of dressing and a side of Oyster Crackers.

Sandwich:
Mix 1/3 of tuna and 1/4 c. beans. Stir in 1 Tbsp. dressing. Place on top of toasted bread. Add spinach leaves. Top with remaining toasted bread. Serve with Oyster Crackers.

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From → Salads, Sandwiches

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