Quick and Easy Arugula Spring Salad

Ingredients:

  • 6 cups arugula
  • 1 can organic, BPA-free cannellini beans (drained and rinsed)
  • 1⁄4 cup olive oil
  • 3 tablespoons carrot-top pesto
  • 2 tablespoons fresh lemon juice
  • 1 can wild tuna packed in olive oil (look for brands that are low in heavy-metal content)
  • 2 slices old/slightly stale sourdough bread
  • 2 cloves whole garlic
  •   salt and pepper

Yield:

3 lunches

Instructions:

  1. Mix the olive oil, pesto, lemon juice, and salt and pepper together in a mason jar and set aside.
  2. 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.
  3. 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.

Notes:

Cooking time:

Preparation time: