Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.
Prep time
15 mins
Cooking Time
0 mins
Serves
2
Ingredients
Ingredients
- 1 tin/can of MSC certified tuna (preferably in oil)
- 2 tins/cans of lima beans, drained and rinsed (you can also use whatever beans you have on hand)
- 1 cup cucumber, roughly chopped
- 1 cup cherry tomatoes, chopped
- ¼ cup red onion, thinly sliced
- ½ cup of fresh sheep feta
- Alfalfa and pea sprouts to garnish
For the dressing:
- 2 cups of basil leaves
- 2 tbsp maple syrup
- ¼ cup apple cider vinegar
- 1 cup extra virgin olive oil
- salt to taste
Method
Method
- Place all dressing ingredients in a blender and puree until super smooth. Set aside in a mason jar or sealed container and keep in the fridge until ready to assemble the salad.
- In a large mixing bowl combine the beans, cucumber, tomato, sliced red onion, half the feta (reserve the other half for garnish) and the entire tin/can of tuna, oil included. Toss gently together and season with salt to taste.
- Place in a serving bowl of choice and drizzle the basil vinaigrette over the salad.
- Garnish with the sprouts and remaining feta.
- Serve right away.