Zucchini Salad with Grapes and Tuna
Canned tuna is a popular option for low-cost meal prep. Bonus? No need for cooking! This recipe also includes fresh grapes—for a burst of sweetness—and tender zucchini and onion, which are all mixed with leftover pesto. The salad is topped with a white bean purée for a touch of creaminess. Easy and fast!
Ingredients
- 1 can (19 oz/540 ml) white beans, rinsed and drained
- ¼ cup (60 ml) olive oil
- 3 tbsp (45 ml) water
- 1 tbsp (15 ml) lemon juice
- 2 zucchini, cut into rounds 1/8 inch (3 mm) thick
- ¾ cup (130 g) red grapes, halved
- ½ red onion, thinly sliced
- ½ cup (15 g) parsley leaves
- 2 tbsp (30 ml) homemade or store-bought pesto
- 2 cans (170 g each) oil-packed tuna, drained
- 1 cup (65 g) store-bought multi-grain pita chips, broken
Instructions
- In a food processor, purée the beans with 2 tbsp (30 ml) of the oil, the water and lemon juice until smooth. Season with salt and pepper. Set aside.
- In a large non-stick skillet over medium-high heat, soften the zucchini in the remaining oil until golden. Transfer into a large bowl.
- Add the grapes, onion, parsley and pesto to the bowl of zucchini. Season with salt and pepper. Mix well.
- Divide the bean purée among four plates. Add the zucchini mixture. Top with the tuna and pita chips.
Canned tuna is a popular option for low-cost meal prep. Bonus? No need for cooking! This recipe also includes fresh grapes—for a burst of sweetness—and tender zucchini and onion, which are all mixed with leftover pesto. The salad is topped with a white bean purée for a touch of creaminess. Easy and fast!