Not quite a true “recipe,” this quick and easy spring salad is the perfect addition to your weekly meal prep rotation. It makes the most of all those pantry staples, and it’s a great way to use up the last bits of that leftover carrot-top pesto. Makes enough for three lunches.
INGREDIENTS
- 6 c arugula
- 1 can organic, BPA-free cannellini beans, drained and rinsed
- ¼ c olive oil
- 3 Tbsp carrot-top pesto
- 2 Tbsp fresh lemon juice
- 1 can wild tuna packed in olive oil (look for brands that are low in heavy-metal content)
- 2 slices of old/slightly stale sourdough bread
- 2 cloves whole garlic
- Salt and pepper, to taste
INSTRUCTIONS
- Mix the olive oil, pesto, lemon juice, and salt and pepper together in a mason jar and set aside.
- Toast the sourdough until it’s quite browned, then rub the bread with the garlic cloves. Once cooled, break into small pieces then add to food processor to make sourdough crumbs.
- Put 2 c of arugula into three separate bowls or to-go containers. When you’re ready to eat, top each bowl with ⅓ can of cannellini beans, ⅓ can tuna in olive oil, and ⅓ of the salad dressing. Mix well, then sprinkle on your sourdough crumbs and enjoy.
You May Also Like: Zingy Citrus Rocket Salad, Arame Kale Avocado Salad with Sesame Vinaigrette, Bittersweet Summer Salad.
