Spinach Salad with Tuna and Avocado

In In The Kitchen, Magazine by RI Magazine

SERVES 4
YOU’LL NEED
3 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 tbsp water
1 tsp Dijon mustard
2 ripe Hass avocado
1 pinch cayenne pepper
Salt
2 tbsp fresh flat-leaf parsley leaves, chopped
2 tbsp snipped fresh chives chopped
4 cup baby spinach
16 cherry tomatoes, halved
1 cup cucumber diced
1/2 cup carrots shredded
1/2 cup broccoli sprouts
2 cups cooked quinoa or freekeh, cooked per package instructions
1 pound tuna packed in water (low sodium)

MAKE IT
1) In blender, combine lemon juice, oil, water, mustard, 1 avocado, cayenne pepper, salt and pepper. Puree until smooth, scraping container occasionally. Stir in parsley and chives.
2) In large bowl, toss spinach, tomatoes, cucumber, carrots with the grain and the tuna, toss with the dressing. Divide among serving plates. Thinly slice the remaining avocado and arrange on top of salads and garnish with the sprouts.

THE MACROS
CALORIES: 457
PROTEIN: 36 g
FAT: 20 g
CARBS: 28 g

Print Friendly, PDF & Email