You could make a double or triple recipe and keep it in the fridge for even faster lunches all week. The only thing I would recommend if you do this is to add the avocado right before you’re going to eat. It just tastes so much better when it’s freshly cut.
Tuna, White Bean, and Avocado Salad - serves 2-3
1 can tuna, packed in extra virgin olive oil
1 can cannellini beans, drained and rinsed
1 avocado, diced
2 tbsp. golden balsamic vinegar
1 very small garlic clove, or 1/2 a larger clove, pressed
2 tbsp. fresh parsley, chopped
salt and pepper
Drain the heavy oil off the tuna then spoon the tuna and remaining oil into a medium bowl. Add the beans, avocado, vinegar, garlic and parsley. Season with salt and pepper and stir gently to combine.
That is it! Can you believe it’s so short? I’ve made this twice in the past week, it just tastes so good. Hope you love it too.
Thank you for this post from contributing writer, Jennifer, of The Chronicles of Home. You'll definitely want to check out her blog for more amazing recipes, beautiful home decor, and easy-to-follw DIY projects!