Zucchini Salad with Grapes and Tuna
- Preparation 30 min
- Cooking 10 min
- Servings 4
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!
- Egg-free
Categories
Ingredients
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- 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
Preparation
Personal Note
To help you with this recipe
RICARDO Chef’s Knife
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