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- 10 ounces green beans, trimmed
- Kosher salt and freshly ground pepper
- 1/4 cup parsley leaves, chopped
- 1 tablespoon capers, chopped
- 2 tablespoons lemon juice
- 2 tablespoons walnut or olive oil
- 1 bunch arugula, washed and stems trimmed
- 1 medium, ripe avocado
- 2 (5-ounce) cans tuna in olive oil
- Fill a medium saucepan to a depth of 2 inches to a boil over high heat. Arrange green beans in a steamer basket and set the basket in the saucepan. Cover and steam the beans until tender, about 8 minutes.
- In a small bowl, stir together parsley, capers, lemon juice and oil. Season with salt and pepper.
- Arrange arugula, avocado, tuna and beans on serving plates; spoon dressing over top.
- This recipe is a Community Pick!
Breakfast for breakfast, lunch, or dinner.
When I dip, you dip, we dip.
Style with a breeze.
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White and Grey Ceramic Vase
For fresh blooms.