Sunday, November 27, 2011

Spinach Salad with Tuna and Avocado

Some of my all-time favorite salad recipes come from Good Housekeeping and this newest recipe lives up to their history.
Rewind the years with this fiber-loaded salad: Spinach helps protect eyesight, red pepper ramps up collagen production, and avocado's good-for-you fats may shrink belly bulge. Canned tuna and beans contribute cell-supporting protein — and get this lunch tableside in 15 minutes.

Spinach Salad with Tuna and Avocado


3 tablespoon(s) fresh lemon juice
1 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) water
1 teaspoon(s) Dijon mustard
1 ripe Hass avocado, cut in half, pitted, peeled
1 pinch(s) cayenne (ground red) pepper
2 tablespoon(s) fresh flat-leaf parsley leaves, finely chopped
2 tablespoon(s) snipped fresh chives
1 package(s) (5-ounce) baby spinach
2 stalk(s) celery, thinly sliced
1 medium red pepper, thinly sliced
1 can(s) (15-ounce) white kidney (cannellini) beans, rinsed and drained
2 can(s) (5 ounces each) tuna packed in water, drained well


In blender, combine lemon juice, oil, water, mustard, half of avocado, cayenne pepper, and 1/4 teaspoon salt. Puree until smooth, scraping container occasionally. Stir in parsley and chives.
In large bowl, toss spinach, celery, pepper, beans, and tuna with dressing. Divide among serving plates.
Thinly slice remaining avocado and arrange on top of salads.

Recipe and picture are the property of Good Housekeeping Magazine

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