Tuna, Avocado, White Bean, and Arugula Salad

Tuna, Avocado, White Bean, and Arugula Salad
Serves 4

Juice of 1 lemon
1 tablespoon balsamic vinegar
1 teaspoon Dijon Mustard
kosher salt and Freshly ground black pepper
honey
3 tablespoons extra-virgin olive oil
4 to 5 ounces baby arugula
1 can cooked cannellini (white kidney) beans
~1 1/2 cups cooked quinoa
6 ounces oil-packed tuna
4 ounces crumbled feta cheese
2 medium ripe avocado, diced
1 tomato, diced

Whisk together lemon juice, balsamic, Dijon, and a pinch of salt and crank of pepper in a small nonreactive bowl until well combined. Add honey to taste and slowly whisk in olive oil until well combined. Taste and add more salt, pepper, or honey as desired.

Arrange arugula in a salad serving bowl and top with beans, quinoa, tuna, feta, and avocado. Drizzle with half the dressing and serve, passing additional dressing on the side.