This is a recipe that I created for Bliss that I never shared with you. This is a really quick meal that you can prepare in a few minutes, canned tuna and white beans are paired with a rich avocado parsley dressing. I have discovered through trial and error that there are some foods that really do make a difference to the way my body feels and parsley is one of those foods. Parsley is a truly under appreciated ingredient in my opinion. Earthy, grassy and slightly sweet it is a great aid in reducing inflammation and adds a ton of flavor. If you truly hate the taste of parsley you could easily substitute cilantro or basil instead.
White bean and tuna salad with avocado parsley dressing
for the dressing:
- 2 cups packed flat-leaf parsley (leaves and stems)
- ¼ cup olive oil
- ¼ avocado
- 3 tablespoons fresh lemon juice
- 1 garlic clove, crushed
- ½ jalapeno seeds removed
- ¼ cup water
- kosher salt and fresh ground black pepper
for the salad:
- 3 cups of homemade or 1 – 15 ounce can cannellini beans
- 1 small head of radicchio, cored, leaves coarsely torn
- 1 medium head of fennel thinly sliced
- 1 cup drained olive-oil packed tuna in a jar or good quality canned tuna
- flat-leaf parsley sprigs
Place parsley, olive oil, avocado, lemon juice, garlic, jalapeno and water in a blender or food processor and process until well blended. Season to taste with salt and pepper.
Place the radicchio in a large bowl and drizzle with 2 tablespoon of the vinaigrette and toss to coat. Transfer to a serving platter, spread out in an even layer. Combine 2 tablespoons vinaigrette, cannellini beans and fennel in a large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over the top. Reserve extra dressing for another use.