So I did sort of detox week last week…sort of, in that I still ate an ice cream sandwich after workout one day, this only counts as dinner anddddd someone gifted me their famous homemade red velvet cake so I had to eat some. SOME bitches, not the whole thing 🙂
Anyway, we ate salads for dinner exclusively during the work week. It was ridiculous hot outside at the start of the week, and well, really, I just needed a few salads. Something lighter…or at least something that made me feel lighter.
So I took to my pinterest boards – that are ever inflating with recipes I want the world to think I am gonna try – and picked four of the best looking salads and committed to making one each weeknight for dinner for me and my husband. J was as excited as I was as every dinner was going to be something new and seemingly exciting, and since this wasn’t a real detox, he could still have wine with dinner. I was excited because I thought maybe I’d look skinnier by Friday.
I am pretty sure I’m not skinnier, but I enjoyed the hell out of salad week – so much so that this may become a thing, maybe salad night every week or salad night x2 even. It was nice eating something lighter in the evening. I didn’t feel like a whale who needed to migrate immediately from the dinner table to the couch every night. Instead we went for walks and went to the driving range after eating…pretty f’ing pleasant if I do say so.
I decided at the start of our salad week, I would share recipes for my favorite salad of the week. But I had a hard time deciding which was my favorite – and my favorite wasn’t J’s favorite.
So first this week I am sharing J’s favorite, which was a really close second for me.
This Tuscan arugula, tuna, bean and roasted tomato salad with a grilled lemon vinaigrette.
Most of the salads of the week had something in them that I wouldn’t like – mainly cheese – and this one called for feta which I left out, and probably would be great for a cheese lover. I liked every single thing that went into this salad and I left nothing out.
This salad is adapted from a recipe from FoodieCrush. I loved the idea of the beans with the tuna and the salty, briny olives. I added capers because they just seemed to go with this and J really loves them, and I added the roasted tomatoes for color and because I had them. The grilled lemon vinaigrette was quick and super simple and I was already using the grill to grill bread for an antipasto plate, so I figured what the hell, throw on the lemons. The lemons got a nice char and concentrated flavor really complimented the brininess of the olives and capers. This shit really hit the spot and happened to be our very first salad of the week.
Nothing like setting the bar super high on salad day one…
Tuscan arugula salad with tuna, cannellini beans, roasted tomatoes and a grilled lemon vinaigrette
- 4 cups arugula
- 1 15 ounce can cannellini or Great Northern beans rinsed and drained
- 1 5 ounce can white albacore tuna packed in water drained
- ½ cup roasted tomatoes I buy mine at the antipasto bar in the grocery store
- ¼ cup sliced Kalamata olives or your favorite kind
- 2 tablespoons of capers drained
- Thinly sliced red onion
- ¼ cup extra virgin olive oil
- 1 lemon halved and grilled
- ¼ cup crumbled feta cheese
- Kosher salt and freshly ground black pepper
In a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
In a small bowl, squeeze the juice from the lemon halves, and whisk in the olive oil. Season this with salt and a good amount of black pepper.
Toss the dressing with the salad to combine. Check you seasoning and add salt or pepper if necessary – do not automatically add salt, this is probably salty enough with the capers and the olives.