Tuna, White Bean, and Arugula Salad
Phase 1 | Serves 4 | Prep time: 10 minutes | Total time: 15 minutes
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and freshly ground black pepper
5 drops stevia, or to taste
4 to 5 ounces baby arugula
1 1/2 cups cooked cannellini (white kidney) beans
4 cups cooked quinoa
6 ounces water-packed tuna
Whisk together the lemon juice, balsamic, Dijon, a pinch of salt and a grind of pepper in a small bowl (or shake in a small Mason jar). Add stevia to taste.
Arrange the arugula in a salad serving bowl and top with the beans, quinoa, and tuna. Drizzle with half the dressing and serve, passing additional dressing on the side.
Tip: Dressing can be made up to 4 days in advance and stored refrigerated in an airtight container.