Healthy Recipes - Kale Salad with Tuna and White Beans (Lunch)
Toss 3 oz. canned water-packed albacore tuna with ¾ cup drained white beans and 4 cups slivered kale (we prefer Tuscan kale). Toss with 1½ Tbsp. Sherry Vinaigrette (below for recipe). If you can't find the kale, spinach is a good substitute.
1 medium shallot, minced
2 tablespoons Sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
9 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Stir shallot, vinegar, lemon juice, and mustard in a small bowl and let macerate for at least 15 minutes. Gradually whisk in oil (or stir first 4 ingredients in a jar with a lid, add oil, screw on lid, and shake to combine). Season to taste with salt and pepper. DO AHEAD: Cover and chill in an airtight container for up to 1 week. To freshen the flavor of the dressing after a few days, add a squeeze of fresh lime or lemon juice.