1 (12 oz) can white albacore tuna in water, drained
1 (15 oz) can garbanzo beans, drained
1 C carrots, thinly sliced
1 C baby cucumber, sliced
1 C grape tomatoes, halved
1 C pickled beets, chopped
1 C Belgian endive, sliced
8 C mixed greens (I used radish microgreens, baby arugula, baby spinach)
1/4 C fresh mint, torn
3/4 C olive oil
1/4 C apple cider vinegar
1 lemon, juiced
1 T honey
dash of sea salt
1/2 C shaved Parmesan, to garnish
In a medium wood top canister, layer the tuna, garbanzo beans, carrots, baby cucumbers, tomatoes and pickled beets, starting with tuna and beans on the bottom.
In a small glass jar, with a tight fitting lid, add the olive oil, apple cider vinegar, lemon juice and honey. Add a dash of sea salt and cracked pepper. Secure the lid tightly and shake until the vinaigrette is well mixed and emulsified.
Pour the vinaigrette over the layered tuna, beans and vegetables. Top with the endive, half of the mixed greens and fresh mint. Cover and refrigerate for several hours.
When ready to serve, add the remaining mixed greens to a large bowl. Take the top off the layered salad and turn it over into the large bowl. Toss well to combine. Garnish with shaved Parmesan and enjoy!
To Be Noted
This recipe was created in partnership with etúHOME for their "At Home with etúHOME" series. The beauty of this layered salad is that you can use any protein and vegetables you have on hand. A shredded chicken or pork would work well in lieu of the tuna. And, any type of canned bean would great in this recipe. Just remember to layer your proteins on the bottom, followed by your vegetables and save your leafy greens for the top so they won't get soggy sitting in the vinaigrette.