Tuna and White Bean Salad

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صورة
  Ingredients 1 can (15 oz) white beans, drained and rinsed 1 can (5 oz) tuna in water, drained 1/4 red onion, finely chopped 1 celery stalk, finely chopped 1/4 cup chopped fresh parsley Juice of 1 lemon 2 tablespoons olive oil Salt and pepper to taste Method 1. In a large bowl, combine white beans, drained tuna, chopped red onion, chopped celery, and fresh parsley. 2. In a small bowl, whisk together lemon juice and olive oil to create the dressing. 3. Pour the dressing over the salad and toss to combine. 4. Season with salt and pepper to taste. 5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. 6. Serve as a protein-packed salad or on whole-grain bread as a sandwich.
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Quinoa salad with raisins and chopped greens

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Ingredients

Quinoa, 150g

Balsamic vinegar, 3 tablespoons

Extra virgin olive oil, two tablespoons

200g of shredded nero cavolo

1 green pepper, deseeded, and sliced into small pieces 1 red onion, coarsely chopped

30g of raisins

40g of vegetarian feta, cut from two small avocados

  

Method

1.

Cook the quinoa for 20 minutes as directed on the package after thoroughly rinsing it in a colander under running water. Leave for five minutes of rest. Drain thoroughly by pressing in the sieve after a second rinse.

 

2. In the meantime, combine the cavolo nero with the vinegar, oil, and dressing in a large bowl. Use your hands to gently massage the dressing into the cavolo nero.

 

3.

Toss thoroughly after adding the quinoa, onion, pepper, and raisins. Place half on plates, top with 1 diced avocado, half the feta crumbled, and toss. The remaining portion can be refrigerated for up to three days. Serve after adding the remaining avocado and feta on top.

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