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White Bean and Tuna Salad

I don’t know about you, but I am especially lazy in the summer when our Las Vegas temps hit the 100+ degree marks. Regardless of the temperature, I am always a little on the lazy side when it comes to cooking. I definitely have a “less is more” philosophy in the kitchen no matter what time of year! When I’m traveling, and away from the summer heat of Las Vegas I still find myself looking for meals requiring very little prep time. During a recent get-away to my little cabin in the woods I decided to test this White Bean and Tuna Salad recipe. The last thing I want to do while I’m decompressing in the middle of the forest is spend time in the kitchen away from trees, deer, birdsongs, and all of the blessings Mother Nature provides up there. 


Arugula is an amazing nutritionally loaded dark leafy green whose talents never end! It acts as a detoxifier, enhances body’s mineral absorption, promotes bone health, promotes weight loss, gives the immune system a boost, is loaded with vitamin C, improves metabolism, rich in vitamin B and folate, improves eyesight, and aids in cancer prevention. Eating dark leafy plants such as arugula is known to protect your brain, your heart, and boost your sexual health! (Are you convinced of the benefits of dark leafy greens yet?!?!) 


This recipe takes a total of 10 minutes prep time and serves 4. There was very little time spent in the kitchen and we had a nice meal outside awhile we watched the deer in the deer feeder!

DRESSING INGREDIENTS:

3 TBLSP extra-virgin olive oil
2 TBLSP fat free greek yogurt (original recipe called for mayonnaise)
2 TBLSP lemon juice
½ tsp lemon zest
1 tsp Dijon mustard
1 garlic clove, minced
2 TBLSP minced fresh dill
¼ tsp ground sea salt
1/8 tsp fresh ground black pepper

SALAD INGREDIENTS:

6 cups tightly packed arugula
½ cup thinly sliced red onion
1 – 15 oz can white beans, drained and thoroughly rinsed
1 – 5 oz can sustainably caught, water packed tuna, drained and flaked
8 oz. cherry tomatoes, halved

DIRECTIONS:

• In a small bowl, combine dressing ingredients and whisk thoroughly until blended. (Or put the ingredients into a small mason jar. Put the lid on it and shake it like a crazy person!) 
• Put the arugula, red onion, white beans, tuna and cherry tomatoes in a large bowl and toss gently to combine. 
• Drizzle about ½ the dressing over the salad and toss again to coat. 
• Divide into 4 bowls and top with more dressing to taste preference.

Makes 4 servings
Prep time: 10 minutes
Thanks to “Experience Life” magazine, July/August 2019 for this wonderful recipe