NO-COOK RECIPES
Celery, White Bean & Tuna Salad 2–6
P r e p 1 0 m i n
No cook
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Ser ves 2
Celery is a fridge staple that’s fantastic in salads, where its crunch can really shine. Here it’s paired with delicate white beans and meaty tuna for a satisfying lunch that holds up well in the fridge. No parsley? Chop up celery leaves as a garnish.
1 tbsp olive oil ½ tsp finely grated lemon zest, plus 1 tbsp juice 1 tsp Dijon mustard ¼ tsp salt
In a large bowl, whisk the oil, lemon zest and juice, mustard, salt, and pepper. Add the beans and celery and toss to combine. Stir in the parsley, if using. Serve with radicchio leaves for scooping, if desired. Per serving (1⅓ cups): 298 Cal, 8 g Total Fat, 1 g Sat Fat, 667 mg Sod, 32 g Total Carb, 1 g Sugar, 10 g Fib, 24 g Prot.
¼ tsp black pepper 1 (15-oz) can cannellini beans (no salt added), rinsed and drained 1 cup thinly sliced celery ¼ cup fresh parsley leaves (optional) 5 oz albacore tuna (packed in water), drained and flaked Radicchio or lettuce leaves (optional), for serving
TEST KITCHEN TIP
182
Easy Ever yday Cooking
You can keep celery fresh for weeks in the fridge by wrapping it in aluminum foil and storing it in the crisper drawer.
