Kale Salad with White Beans and White Tuna

Something tells me that some of you just may be looking for fish recipes right about now…so here’s one that’s a little off the beaten path. Super clean, super easy, super healthy. The homemade vinaigrette makes this dish, so take the time to prepare it – trust me when I tell you it’s worth the time!

Kale Salad with White Beans and Tuna

adapted from Bon Appetit

serves 1


4 cups kale, stemmed and rib removed, thinly sliced (can also substitute spinach)

3 oz. can water packed albacore tuna

3/4 cup white beans (such as cannellini), rinsed and drained

1 1/2 tablespoons Sherry Vinaigrette (see below)

grated Parmesan cheese (optional)


1. In a large bowl combine kale and sherry vinaigrette. Massage dressing into kale for up to 5 minutes to help break down the fibers and reduce its bitterness. Add tuna and beans and toss to combine. Sprinkle lightly with grated Parmesan cheese if desired.

Sherry Vinaigrette

makes 3/4 cup


1 medium shallot, minced

2 tablespoons Sherry vinegar (or preferred vinegar – just not straight sherry!)

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

9 tablespoons extra-virgin olive oil

fine sea salt and freshly ground black pepper



1. Combine shallot, vinegar, lemon juice, and mustard in a small bowl. Let sit for 15 minutes to allow flavors to blend. Very slowly whisk in oil until emulsified. Season to taste with salt and pepper. Will keep covered in the refrigerator for up to one week. If desired, add a splash of lemon juice to freshen it up after a few days.

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