Zucchini Salad with Grapes and Tuna

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



    • 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


Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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