Baby Kale, White Bean, and Tuna Salad with Lemon

Baby Kale, White Bean, and Tuna Salad with Lemon is a tasty combination of healthy ingredients, and I think this is a perfect salad idea for lunch Check out Salad Recipes to get more ideas for healthy salads like this one! Use Salad Recipes to find more like this one!

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Baby Kale, White Bean, and Tuna Salad with Lemon found on KalynsKitchen.com

Besides the obvious seasonal vegetables, there are a few other ingredients that just feel like summer foods to me. One of them is my beloved Tuna Packed in Olive Oil.  From the time I discovered this product over five years ago, I’ve enjoyed it in a variety of summer salads, often eaten for lunch out on the porch or the back deck.

Then earlier this year I got infatuated with Earthbound Farm Ready-to-use Organic Mixed Baby Kales, and this Baby Kale, White Bean, and Tuna Salad with Lemon turned out to be a perfect marriage of two of my favorite products. This new salad combination was inspired by my previous favorite white bean and tuna salad but this time baby kale is adding a touch of greens flavor instead of parsley.  If you like kale, white beans, tuna packed in olive oil, and lemon, this nutritious salad needs to go on your “must-try” list!

Baby Kale, White Bean, and Tuna Salad with Lemon found on KalynsKitchen.com

Rinse a can of white beans with cold water until no more foam appears, then let the beans drain while you make the dressing. Zest the skin and squeeze the juice from one large lemon. Then whisk the lemon juice and zest with the mayo, olive oil, and some coarse ground black pepper. Put the beans in a bowl and toss with 2 T of the dressing and let them marinate while you prep other ingredients. Drain a 5 oz. can or two 3 oz. cans of white tuna and flake it apart a little with a fork.  (Lately I can’t find the Tonno Genova tuna in the stores by me, but I love it so much I buy Tonno Genova Tuna, 5 oz. cans from Amazon.com!)

Baby Kale, White Bean, and Tuna Salad with Lemon found on KalynsKitchen.com

Chop up 1/4 cup finely diced red onion. If you’re using a packaged baby kale it may not need to be washed, but I like to crisp it by soaking in cold water in the salad spinner and then spinning dry. Toss the baby kale with the remaining dressing, or enough to moisten all the leaves. Toss in the white beans and red onions. Then toss in the drained tuna. Season the salad with salt and fresh ground black pepper to taste and serve.

More Salad Recipes with Kale:

Crunchy Kale Salad from Use Real Butter
Baby Kale Greek Salad from Kalyn’s Kitchen
Tuscan Kale Salad with Roasted Chickpeas from FamilyStyle Food
Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon-Dijon Vinaigrette from Kalyn’s Kitchen
Kale Salad with Quinoa from Mountain Mama Cooks

Baby Kale, White Bean, and Tuna Salad with Lemon

This Baby Kale, White Bean, and Tuna Salad with Lemon is a tasty combination of healthy ingredients.

Ingredients:

Ingredients

  • 5 oz. package organic mixed baby kales or 5 oz.( fresh garden kale)
  • 5 oz. can (or two 3 oz. cans) tuna packed in olive oil
  • 1 can (15 oz.) white beans
  • 1/4 cup finely diced red onion

Dressing Ingredients

  • zested skin and juice from 1 large lemon
  • 1 T mayo
  • 3 T olive oil
  • fresh ground black pepper to taste

Directions:

  1. Drain the beans into a colander placed in the sink; then rinse with cold water until no more foam appears and let the beans drain.
  2. Zest the skin (yellow part only) and squeeze the juice from 1 large lemon.
  3. Put the juice and zest into a small dish, whisk in the mayo and olive oil and season the dressing with black pepper to taste.
  4. Put the drained beans into a bowl and stir in 2 tablespoons of dressing and let the beans marinate.
  5. Drain the tuna and finely chop the red onion.
  6. If desired, rinse the baby kale with cold water in a salad spinner and spin dry or dry with paper towels. (Some kale may not need to be washed, but I like to crisp it with cold water.)
  7. Toss the baby kale with enough dressing to moisten all the leaves.
  8. Then toss in the beans and red onion.
  9. Gently mix in the tuna, season the salad to taste with salt and fresh ground black pepper.
  10. Serve.

Notes:

This salad will keep overnight in the fridge, although it’s better freshly made.  If you want to take it to work for a lunch salad, I would toss together the beans, dressing, red onion, and tuna and refrigerate that in a small container separately from the kale; then mix it all together right before you want to eat it.

I used  Earthbound Farm Ready-to-use Organic Mixed Baby Kales  and  Genova Tuna Packed in Olive Oil  for this recipe.

Recipe created by Kalyn.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Every ingredient in this Baby Kale, White Bean, and Tuna Salad with Lemon would be approved for all phases of the  South Beach Diet or other low-glycemic diets. To make this a low-carb salad, omit the beans.

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