Salad Days – A Light Spring Supper

Can you believe it is already May? HAppy MAy Day dear chums 🙂  As the days grow longer and warmer (or some just down right hot!) it is nice now and again to have a simple salad for dinner.  We have one we think fits the bill really nicely.This Mediterranean Tuna and White Bean Salad can be mixed together in a snap and enjoyed as lunch or a light supper.  Served with a nice rosé wine it goes to show sometimes less can feel very abundant indeed 🙂

Buon Appétito!

Mediterranean Tuna and White Bean Salad

2 cans tuna (preferably wild caught )
1 can white beans or cannellini beans
1/2 chopped red onion
1/2 cup diced celery
2 avocados
lemon
Vinaigrette

Drain tuna.  Rinse and drain beans.  Chop onion and celery and mix with tuna and beans.  Add vinaigrette and stir together.  Refrigerate until ready to serve.  Peel avocados, cut in half lengthwise and remove pit.  Place on a plate and spoon tuna over avocado halves.  Finish with a squeeze of fresh lemon. (Tomatoes that have seeds removed and have been hollowed out can also be used in place of avocado if you prefer.)

Vinaigrette
1/4 cup red wine vinegar
1 clove garlic
1/2 shallot, minced
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 tablespoon fresh thyme leaves (optional)
3/4 cup olive oil