White Bean and Tuna Salad with Green Beans, Avocado, and a Basil Vinaigrette

White Bean and Tuna Salad with Green Beans, Avocado, and a Basil Vinaigrette

  • 1 bunch basil

  • 3 shallots, divided

  • 2 cloves garlic

  • 1 tsp. honey

  • 1/2 cup apple cider, divided

  • 1/2 cup olive oil

  • kosher salt

  • 1 lb green beans, cut into bite sized pieces

  • 1 can tuna

  • 1- 15 oz. white beans

  • 1 avocado, thinly sliced

  • 1 cup snap peas, thinly chopped

In a blender or food processor add the basil, 1 shallot, garlic, honey, apple cider vinegar, olive oil, and salt. MIx on high until blended. Set aside.

Thinly slice the remaining two shallots. Combine the remaining apple cider vinegar with 1/4 cup water and a pinch of salt and bring to a boil in a small pan. Pour over the shallots and set aside allowing the shallots to pickle.

In a large pot of boiling water blanch the green beans for a couple minutes until bright green and fork tender. Plunge into an ice bath to stop the cooking.

Assemble the salad by laying the green beans on a plate, top with tuna, followed by the white beans, avocado, and snap peas. Top with pickled shallots and a drizzle of the basil vinaigrette.

Serves 2 to 4

Amanda FredericksonComment