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his beautiful salad is delicious and nutritious. If you have children, bring them into the kitchen to help you prepare it. Depending on their age, they can prep most of the ingredients, and, at the very least, rinse the beans and olives, wash and tear the lettuce, shake the dressing and mix the ingredients together. The type of tuna I use here is rich in heart- and brain-healthy omega-3 fatty acids.
Ingredients:
- 1 pint organic cherry tomato medley, halved (or mixed red and yellow cherry tomatoes)
- 1 medium organic avocado, diced
- 1 15-ounce can Sun Vista white beans, rinsed and drained
- 2 slices Food for Life Ezekiel flourless sprouted whole-grain bread
- 5 tablespoons Garlic Expressions dressing, shaken, divided
- 1 9-ounce package Earthbound Farms romaine hearts, torn
- 15 Gaea organic black olives, rinsed and drained, chopped
- 1 6-ounce can Wild Planet no salt added wild albacore tuna
Instructions:
Preheat oven to 300° Fahrenheit.
In a deep medium-sized bowl, combine tomato halves, avocado and white beans.
Use a pastry brush to lightly coat both sides of the bread with some dressing (about 2 teaspoons). Cut each slice of bread into 16 pieces (3 cuts in each direction). Place bread pieces on a pan and bake for 15-20 minutes, until totally crisp.
Add remaining dressing to tomato mixture and toss. Refrigerate at least 15 minutes, stirring occasionally.
While salad is marinating, open tuna and transfer entire contents to a bowl. Use a fork to mash up the tuna and incorporate the juices back into the meat. Add tuna to a salad bowl along with olives and lettuce; toss lightly. Add the chilled ingredients and all of the dressing at the bottom of the bowl. Toss well and garnish top with cooled croutons.
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Each 3-cup serving contains:
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Calories
Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
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360
17 g
2 g
0 g
20 mg
560 g
37 g
12 g
8 g
17 g
90% DV
52% DV
7% DV
13% DV
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