Tuscan Salad with Balsamic Vinaigrette
This whole-food recipe is quick, light, and perfect for lunch or as a side. Packed with protein, veggies, and healthy fats.
Ingredients
- 1 15oz can Cannellini Beans or navy or garbanzo drained and rinsed
- 2 cups Zucchini chopped
- 1.5 cups Grape Tomatoes quartered
- 1/2 cup Red Onion sliced or chopped
- 1/2 cup Castelvetrano Olives chopped
- 2 tbsp Thyme or Basil, Oregano, or 1 tbsp Rosemary, minced
Balsamic Vinaigrette
- 2 tbsp Olive Oil extra virgin
- 2 tbsp Balsamic Vinegar
- 1/2 Lemon juiced
- 1/2 clove Garlic microplaned or minced
- 1/2 tsp Sea Salt
Instructions
- In a large bowl, whisk together Balsamic Vinaigrette ingredients.
- Add beans, chopped veggies, herbs, and olives.
- Stir together and enjoy!
Video
Notes
Mozzarella or Parmesan are a good add to this. Swap out olives or add it all. Just be mindful of the salt. You may want to reduce the amount of salt in dressing to 1/4 tsp.
If your budget allows, buy a good quality balsamic. Ones that are aged longer are typically sweeter.
Cutting Zucchini: I'm not a fan of the spongey texture of the seeds in zucchini. I like to cut them out like I do apples. Quarter the zucchini length wise, cut out wedge of seeds by cutting at an angle.
Nutrition
Serving: 1gCalories: 89kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 377mgPotassium: 264mgFiber: 2gSugar: 4gVitamin A: 550IUVitamin C: 23mgCalcium: 35mgIron: 1mg
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