Mediterranean Power Salad

I’ve got a fantastic lunch recipe for you that’s fast and easy … and it’s loaded with anti-inflammatory ingredients.
 
From the leafy greens to the colorful veggies to the delicious dressing, you’re going to want to add this into your regular rotation.
 
This is also super delicious with salmon instead of tuna.
 
TIP: Try using the leftover dressing as a dipping sauce. SO GOOOOD!

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(serves 1)

• 2 tbsp. dressing (see recipe below)
• 3 cups baby spinach or other dark-green leafy vegetable, cut into bite-sized pieces
• 2.5-ounce pouch water-packed tuna
• ½ cup rinsed cannellini (white) beans
• 1 carrot, peeled and shredded
• 1/2 cup red cabbage , chopped fine
• 3-4 grape tomatoes, cut in half
• 2 tbsp. dressing (see recipe below)

 
For the dressing:

• 1 clove garlic, minced
• 1 tablespoon lemon juice (from ½ medium lemon)
• 1 tsp Dijon mustard, (coarse or smooth)
• ½ tsp maple syrup
• Pink Himalayan salt, to taste
• Freshly ground pepper, to taste
• ¼ cup extra-virgin olive oil

 
Make the dressing: Mix all the ingredients well in a small bowl, using a fork or whisk.
 
Assemble the salad: Toss the greens with the dressing in a bowl, then top with the tuna, beans, and other veggies. Toss lightly and enjoy!
 
I hope you enjoy this recipe as much as I do! It’s one of my go-to’s, especially on warm days.