Salads · 30 min
Lemony Tuna, White Bean & Sweet Pepper Spinach Salad
- 30 min
- 2–6 servings
- 499 kcal / serving
This salad balances creamy avocado with bean and tuna protein, bright peppers, and fresh greens. It comes together quickly for weeknights, with a light lemon dressing tying everything together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 (5 oz) pkgbaby spinach
- 1 (15 oz) cancannellini (white kidney) beans
- 1 (6 oz) canchunk light tuna in water
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- 1lemon
- 1yellow bell pepper
- avocados
- lemons
- yellow bell peppers
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring spoons · mixing bowls · salad spinner (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- 1 (5 oz) pkgbaby spinach
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- 1lemon
- 1yellow bell pepper
- avocados
- lemons
- yellow bell peppers
Meat & seafood
- 1 (6 oz) canchunk light tuna in water
Pantry & dry goods
- 1 (15 oz) cancannellini (white kidney) beans
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| cannellini (white kidney) beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| chunk light tuna in water | 1 (6 oz) can | 2 (6 oz) cans | 3 (6 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | 1 | 2 | 3 |
| yellow bell pepper | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the produce and drain the beans and tuna; set them aside while you prep.
- In a small bowl, zest a lemon and squeeze in the juice; add minced garlic, then whisk in olive oil, salt, and pepper to form the dressing.
- Drain and rinse the beans again; let them drain well.
- In a large salad bowl, flake the tuna with a fork and add the spinach.
- Dice the bell pepper into bite-sized pieces and add to the tuna and spinach.
- Trim the green onions and cut them into 1/4-inch pieces, adding them to the bowl.
- Halve the grape tomatoes and drop them in the mix.
- Add the beans to the salad along with the dressing and toss until everything is coated.
- Halve the avocado, remove the pit, scoop out the flesh, and slice it; divide the salad onto plates and top with avocado slices.
Two tips
- Prep ahead: keep the beans drained and the dressing separate until ready to serve.
- Serving idea: swap lemon for a splash of lime for a brighter tang or add extra avocado slices on top.
Nutrition per serving
- Calories
- 499 kcal
- Protein
- 28 g
- Carbs
- 50 g
- Fat
- 24 g
- Fiber
- 18 g
- Sodium
- 498 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.