Description
A light, protein-packed salad featuring white beans, tuna, and raw squash ribbons tossed in a zesty lemon vinaigrette. Perfect for warm days or quick meals.
Ingredients
Scale
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (5 oz) tuna in olive oil
- 1 small zucchini, shaved into ribbons
- 1 small yellow squash, shaved into ribbons
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- Zest of 1 lemon
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Preheat Your Equipment: No preheating required, but chill your serving bowl if desired.
- Combine Ingredients: In a large bowl, mix white beans, tuna, and chopped parsley gently.
- Prepare Your Cooking Vessel: In a separate bowl, whisk lemon juice, zest, olive oil, salt, and pepper to create the dressing.
- Assemble the Dish: Add shaved squash to the bean mixture. Drizzle with dressing and gently toss.
- Cook to Perfection: Let the salad rest for 10–15 minutes to meld flavors.
- Finishing Touches: Taste and adjust seasoning, then garnish with more parsley if desired.
- Serve and Enjoy: Serve in shallow bowls as-is or with crusty bread.
Notes
- Use a vegetable peeler for ultra-thin squash ribbons.
- High-quality tuna makes a big difference.
- Let the salad rest before serving for better flavor.
- Try adding capers, olives, or herbs to customize.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 30mg
Keywords: white bean salad, tuna salad, summer salad, no cook meals, healthy tuna recipes