Day 8: White bean and tuna salad with avocado parsley dressing

scaling back - 30 days, 30 recipes Day 8: white bean and tuna salad with avocado parsley dressing

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.

scaling back - 30 days, 30 recipes Day 8: white bean and tuna salad with avocado parsley dressing

scaling back - 30 days, 30 recipes Day 8: white bean and tuna salad with avocado parsley dressing

White bean and tuna salad with avocado parsley dressing

Serves 2

Ingredients:

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

DSC_2898

Method:

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.

scaling back - 30 days, 30 recipes Day 8: white bean and tuna salad with avocado parsley dressing

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    6 thoughts on “Day 8: White bean and tuna salad with avocado parsley dressing

    1. Katie @ Whole Nourishment

      What a gorgeous and thoughtful salad. This is going on my to-make-soon list. I love the avocado dressing, and I completely agree with the benefits of parsley. I add it to an immune-boosting juice I make, for those exact reasons.

      Reply
    2. anne

      I made this weekly after you posted it on bliss!! I love it so much, you just feel incredibly healthy eating it. I do prefer the avocado just cut up on the salad instead of in the dressing, and a couple times added roasted beets and goat cheese, yum : )

      Reply
      1. Tina Post author

        Hi Anne,

        I’m so glad that you liked the recipe. To be honest I would probably add some diced avocado to the salad also, it adds a lot of creaminess to the dressing but you don’t get that big hit of avocado. Beets are one of my favorite vegetables and I’m always looking for places to add them. Thanks for the idea!

        Reply
    3. Susan

      Made this today but didn’t have all the ingredients. Instead of radicchio I used mixed greens (baby kale, arugula, romaine, butter lettuce). I didn’t have fennel (so this may have been a huge miss) but I added thinly sliced onion. I put the avocado in the dressing AND sliced on the salad. Had to use canned tuna in water. BUT…it was absolutely delicious! I’ll be making this again. LOVE the dressing and will try the salad again with different proteins…seared scallops, shrimp, or other. Love your blog! Really enjoyed seeing your recipe-a-day. THANKS!!!

      Reply
      1. Tina Post author

        Hi Susan,

        I’m so glad you’ve been enjoying the blog. I probably can’t keep up a new recipe every day but I’m trying to get a lot more content up on a regular basis.
        I love the addition of fennel in the salad but I really like the flavor and crunch it adds. That’s one of the beauties of salads though, they are pretty forgiving and you can use whatever you have already hanging out in the fridge!

        Reply

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