Raw Asparagus White Bean Tuna Salad
This vibrant Raw Asparagus White Bean Tuna Salad combines crisp raw asparagus, creamy white beans, and flaky tuna in a bright pesto vinaigrette. With the addition of crunchy homemade croutons, this salad is perfect for a light and refreshing meal that really captures the fresh flavors of the spring season!
Ingredients
- 2 cups navy beans cooked
- 2 cups dandelion or other greens, torn
- 1/2 bunch of asparagus sliced thinly
- 3-4 fresh scallions sliced thinly
- 2 cups (about 1/2 fennel) fennel sliced thinly
- 2 5 oz cans tuna in oil
- 2 tbsp fresh parsley chopped
For the Dressing
- 2 tbsp pesto store bought
- 1/4 cup olive oil
- 3 tbsp lemon juice
- salt and black pepper to taste
For the Croutons
- 2 cups stale bread cubed
- 2 tbsp olive oil
- salt to taste
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 400F. In a baking sheet add the cubed bread. Drizzle with olive oil, season with salt and Italian seasoning. Bake for 10 minutes until golden brown.
- In a jar combine all ingredients for the dressing. Shake well.
- In a large bowl add the dandelion leafs, beans, asparagus, fennel, scallions, tuna, herbs and croutons.
- Drizzle the pesto dressing over the salad and toss to combine. Serve and enjoy!
Video
Notes
You can prep all components of this asparagus bean salad separately up to a day ahead. Store the croutons in an airtight container, keep the dressing separate, and combine everything just before serving.
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