SEAFOOD Tuna, Avocado and White Bean Salad SERVES 6 • 1 cups ¹ per serving PREP TIME 15 minutes COOK TIME 0 minutes TOTAL TIME 15 minutes Ingredients 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon balsamic vinegar 1 tablespoon honey 1 teaspoon Dijon mustard Salt to taste (optional) Pepper to taste (optional) 6 cups baby arugula 6 ounces canned tuna, in water 11/2 cups cannellini beans, rinsed and drained 11/2 cups quinoa, cooked Nutrition Analysis (per serving) Calories 270 1 medium avocado, peeled, pitted and diced Total Fat 13 .0 g ¼ cup low-fat feta cheese, crumbled Saturated Fat 2.5 g Trans Fat 1.0 g Directions Polyunsaturated Fat 1.0 g Monounsaturated Fat 4.0 g 1 . In a small bowl, whisk together the oil, lemon Cholesterol 15 mg juice, vinegar, honey, mustard, salt and pepper if Sodium 320 mg desired until well combined . Carbohydrates 27 g 2 . In a large bowl, combine the arugula, tuna, beans, Fiber 7 g quinoa, avocado and feta . Gently toss with the dressing . Total Sugars 5 g Protein 14 g Dietary Exchanges 11/2 starch, 1 vegetable, 11/2 lean meat, 11/2 fat This recipe from Avocados From Mexico is an American Heart Association Heart-Check Certified Recipe. 9