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Lemony Tuna and White Bean Kale Salad with Avocado

Aggie's Kitchen
  • 15 minutes
  • Serves 2

INGREDIENTS

1 can

Genova yellowfin tuna in olive oil

1

Avocado

4 cups

Kale

1 15 ounce can

Kidney beans, white

1

Lemon, juice from

1/4

Red onion, thin

1

Salt and fresh ground pepper, coarse

2 tbsp

Parmesan cheese