Kale & White Bean Salad With Tuna & Avocado

I am smiling as I type this as it is Thursday but it is the Wine & Dine Wednesday post. Initially was not in love with this photo and thought would reshoot it with the leftovers yesterday, but it was a super busy day. SO, this is exactly how I served it for supper the other eve. The tuna filet is so pretty it stayed whole and the avocado was beautiful so I did not cube it. Plus everything came together so quickly and TPS was already sitting at the dining table. For a photo, think the tuna and avocado broken up and mixed in might have looked better. But you are getting the real deal less fussy version. Either way, it all tastes fantastic! This is a version I have made for many years. There is the cool grocery store in LA, Erewhon, that makes one with hemp seeds that I really wanted to try, and super happy with the addition.

Make the dressing in the bottom of a big bowl. The juice of a whole lemon. Add a big spoonful of Dijon mustard. Then a tablespoon of maple syrup. Plus big pinches of salt & pepper. Then whisk in a quarter cup of extra virgin olive oil. You have now just made this incredibly yummy vinaigrette that works perfectly with kale.

To the big bowl add 6 cups of wash and dried cut up kale. Use whatever type of kale you like best. Then a whole can of drained and rinsed white beans. Then add a 1/4 of a cup of sunflower seeds and a 1/4 of a cup of hemp seeds. Mix all together and salt and pepper to taste. This is when you could also mix in the cubed avocado and the broken up tuna. Your choice.

I made us a piece of cheese-y Poilane bread where I put cheddar on top and put it in the oven to melt the cheese. Along with a Chablis we carry at the shop and we had a lovely weeknight meal with the candles flickering away and Hendricks on his bed playing with one of his toys in between us. Enjoy!