Baby Kale, White Bean, and Tuna Salad with Lemon
5 oz. package organic mixed baby kales or 5 oz.
5 oz. can tuna packed in olive oil
1 can white beans
1/4 cup finely diced red onion
zested skin and juice from 1 large lemon
1 T mayo
3 T olive oil
fresh ground black pepper to taste
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. Zest the skin and squeeze the juice from 1 large lemon. 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. Put the drained beans into a bowl and stir in 2 tablespoons of dressing and let the beans marinate. Drain the tuna and finely chop the red onion. If desired, rinse the baby kale with cold water in a salad spinner and spin dry or dry with paper towels. Toss the baby kale with enough dressing to moisten all the leaves. Then toss in the beans and red onion. Gently mix in the tuna, season the salad to taste with salt and fresh ground black pepper. Serve.