Baby Kale, White Bean, and Tuna Salad with Lemon

Ingredients

• 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

Directions

1. Set a colander in the sink and pour in the beans to drain. Give them a good rinse under cold water until the foaming stops, then leave them to drain.
2. Remove the zest from 1 large lemon, taking only the yellow part, then squeeze out the juice. Add both the zest and juice to a small dish, whisk in the mayo and olive oil, and add fresh ground black pepper to taste.
3. Transfer the drained beans to a bowl, stir in 2 tablespoons of the dressing, and let them sit for a bit to soak up that lemony goodness.
4. Drain the tuna, then finely chop the red onion.
5. If you want to wash the baby kale, rinse it with cold water in a salad spinner and spin it dry, or pat it dry with paper towels. Some baby kale is ready to go, but a quick cold rinse is a nice way to perk it up.
6. Toss the baby kale with just enough dressing to lightly coat all the leaves.
7. Add the beans and red onion, and toss again.
8. Fold in the tuna gently, then season the salad to taste with salt and fresh ground black pepper.
9. Serve.