This Tuna, White Bean, and Arugula Salad is super simple to put together and is packed full of so many amazing vital nutrients. This recipe is rich in potassium, which is important for muscle and nerve function and also helps lower high blood pressure.

Phase 1 | Serves 4 
Prep time: 10 minutes | Total time: 15 minutes

Ingredients

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

Directions

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.

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