White Beans
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp grated lemon zest
- pinch of salt
- pinch of pepper
- 1 540-mL can white kidney beans (drained and rinsed well)
- 2 tbsp chopped parsley
Couscous
- 2/3 cup uncooked couscous
- 1 cup boiling water
- 1/2 cup chopped celery
- 1/4 cup chopped roasted almonds
- 2 tbsp chopped green onion
- 1/2 tsp salt
- pinch of pepper
Tomatoes
- 1 cup halved cherry tomatoes
- 1 tbsp extra-virgin olive oil
- 1 tbsp basil leaves
- pinch of salt
Tuna
- 170-g can solid white tuna (drained well)
- 1 tbsp olive oil
- 1 tbsp finely chopped shallot
- 2 tsp drained capers
Greens
- 2 tbsp extra-virgin olive oil
- 1 ½ tsp red-wine vinegar
- ½ tsp Dijon mustard
- pinch each of salt and sugar
- 4 cups baby salad greens
Directions
- Greens: Whisk oil, vinegar, Dijon mustard, sugar and salt together. Add baby salad greens and toss to combine.
- Tuna: Combine tuna with olive oil, shallot and capers.
- White Beans: Combine all ingredients and mix well.
- Couscous: Place uncooked couscous in a bowl. Add the boiling water, cover and let stand 5 min. Stir in celery, almonds, green onion, salt and pepper.
- Tomatoes: Toss tomatoes with olive oil, basil and salt.
- Serve each salad component buffet-style, so that everyone can take a little of everything.
Originally published in the Today’s Parent August 2014 issue.
